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Too Much Chocolate Cake

Reviewed: Apr. 22, 2014
this is a moist, delicious cake which doesn't taste like it's from a mix. (I use Betty Crocker - no funny aftertaste), and substitute brewed coffee for the water. I also leave out the chocolate chips. I bake it in a large pan- about 17 x 13, until it's just done. Once out of the oven, I immediately take a skewer and poke holes into the top of the cake - all over it, then spread a thin coat of warm chocolate glaze (made with butter, cocoa and powdered sugar). keep spreading so it drips down into the cake, keeping it super moist. I wait a while, then add the remaining glaze/frosting. sometimes I top with roasted, chopped pecans or walnuts while the glaze is still warm.
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