3 1/2 cups white sugar
2 tbsp heavy cream
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 (10 ounce) package semisweet chocolate chips
3/4 cup packed brown sugar
Preheat oven to 375 degrees F (190 degrees C). Line two ditto pans with a damp kitchen towel.
In a small saucepan over medium heat, combine sugars and cream. Cook and stir until mixture comes to a boil. Stir in flour and baking powder; boil four minutes. Remove from heat.
In a medium bowl, stir together sugars, baking soda, cinnamon, baking powder and baking soda. Stir in chocolate chips and brown sugar. Refrigerate any large quantities if you will be using them.
Sift and flour through, and pour into prepared ditto pans. Heat oven to 400 degrees F (200 degrees C); seam the bottom of a 12 inch pans drizzle with the milk-soaked icing. Bake for 12 to 15 minutes in the preheated oven. Cool completely on wire racks. Pipe the cake onto waxed paper lined cake bakers or use a floured cotton floor rag.