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Too Much Chocolate Cake

Reviewed: Apr. 20, 2013
I've been making this recipe since the late 1960s! Always a favorite! but I use only 1/2c. of oil. Also sometimes instead of water I use very strong coffee. Or add liquors or flavorings. It does not dry out, lasts for days, I've done a raspberry jam glaze, we even used this as the base recipe for our wedding cake. And I've had it and a Rum-Pecan Bundt cake on the menu at my restaurant in Aspen since 1972, still a top seller!
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