Ingredients:

CAKE

1/2 lb softened butter
2 cups granulated sugar
2 cups brown sugar
6 eggs
6 cups sifted flour (all purpose white)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
1 tsp ground ginger
2 tsp ground allspice
2 tsp ground cloves
3 cups milk

CREAM

4 cups heavy cream (the real stuff, now!)
1 tsp vanilla
2 tbsp powdered sugar
1/2 tsp ground cinnamon



     First, never discuss the recipe....... It's that close to lethal.

     Preheat oven to 325°F. Liberally butter the edges of two bundt cake pans. Break chocolate into bit sized chucks (quarter inch).

     Cream butter in large mixing bowl. Add sugars and beat until fluffy and peaking. Add eggs, one at a time (no scrimping!), beating thoroughly before adding the next. In a separate bowl, sift the flour, salt, baking powder, baking soda, nutmeg, ginger, allspice, and cloves. Alternate adding about a fourth of the milk and a fourth of the dry mix at a time, making sure that each batch is thoroughly mixed to fluffiness, until done. Fold in the chocolate chunks and turn the mix equally into the bundt pans.

     Bake until toothpick comes out clean. Allow cake to cool, remove from pan to a platter. Slice when serving.

     Whip cream ingredients together until it soft peaks. A double stainless bowl set, separated by ice water, works very well for this.

     Serve the cake slices with a heavy dose of the cream topping. Stand back.