Prepare batter for any chocolate, fudge or devil's food cake mix, according to package directions. Pour half of the batter into a separate bowl. To one bowl of batter add 1 tablespoon ground cinnamon. To the other bowl add ¼ cup cocoa and 2 tablespoons sugar. Mix both sets of batter well. Pour the batter with the cinnamon into a greased and floured 9 x 13-inch cake pan or 2 prepared round cake pans. Top the batter with generous spoonfuls of the cocoa batter (which will be a darker chocolate). Using a knife or spatula, cut through the batter to swirl. Don't over-do it on the swirling. Bake according to the cake mix package directions. When cake is done, cool completely before icing.

CHOCO CINN FROSTING:

Blend together thoroughly one can prepared whipped cream cheese frosting and one small tub extra creamy non-dairy whipped topping (which has been thawed). Add 1 teaspoon each cinnamon, cocoa and sugar and mix in. Ice your cooled cake, and chill unless you will be serving it right away.

OPTIONAL: Rather than adding the cinnamon, cocoa and sugar to the frosting, you can mix the three together and sprinkle it on top of the cake using a small sieve.