I remember this cake from the 80's. 20 minutes in oven? Not unless you want a liquid cake! Cooks about 40 minutes. Put the icing on when hot - cake will level down - this is the way it's supposed to be. Cover and put it in the fridge for a couple of hours - then eat it til your full - chocolate HEAVEN! P.S. I double the amount of cinnamon

Reviewed On: May 14, 2005

The cake was O.k. - but dry - I only baked it for 55 minutes (like I do ALL of my pound cakes in loaf pans - would have been totally burnt if cooked for the full time).

Reviewed On: May 14, 2005