I didnt have a jelly roll pan, so i scaled the recipe down to 24 servings and used an 11x13'' pan. I used real butter instead of margarine as I do in every recipe. I also used brown sugar instead of white in the topping. I made the mistake of going with other reviews and baking it for longer. It was too dry. I would recommend cooking for the 25 minutes. From there you will be able to tell if it needs to bake longer. I made the mistake of setting my timer for 35 minutes and not checking it. You want to pull it out of the oven when the center is still jiggly. Also, I think the crust needs a little more butter. It seemed very dry and floury after it was done. But overall, it is a very good recipe!

Reviewed On: Nov. 15, 2009

Fabulous! I upped the recipe by half so I could make a triple layer cake and it worked perfectly. (Baked all 3 at 350 for about 30 minutes) The only thing I changed was used half brown sugar, half white sugar, and added a 20 oz can of drained crushed pineapple because I LOVE pineapple in my carrot cake. This was a wonderful recipe.... the sweet icing was a nice compliment to the not too sweet cake.

Reviewed On: Aug. 5, 2009

Yummy!! I used devils food cake mix, 1/4 cup Kahlua and 1/4 cup baileys, and Andes mint baking chips. Other than that I followed the recipe exactly. I sprayed the pan with Bakers Joy and the cake came out of the pan perfectly. The bake time for this cake is perfect! Update: Now that I have eaten a little more of this cake, I will say that if you decide to change it up a bit and use the Andes mint baking chips, only use between 1/2 cup and 1 cup. If you use any more than that, the mint almost overpowers the chocolate. (I used about 1 1/2 cups) It would be much better with just a hint of mint.

Reviewed On: Jul. 16, 2009