This cake is amazing - I did make a few changes: I used whole wheat pastry flour (it's the only flour I keep in the house), doubled the amount of cocoa (I also used Dutch processed, don't know if it made a difference), chocolate soy milk instead of water, 3 tablespoons canola oil and 3 tablespoons apple/prune baby food, and I added an egg white (so it's not vegan, but still dairy free). I made this for my sister's birthday - she LOVES chocolate, but is allergic to dairy. She actually had to "take a break" because it was so rich and chocolatey, but she LOVED it! The whole family did - in fact, they said I could sell it at our local coffee shop, it was so good. It really was amazingly rich, chocolatey, and moist with the changes I made. Try it - you'll love it!
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This cake is amazing - I did make a few changes: I used whole wheat pastry flour (it's the...