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Sandy's Chocolate Cake
October 11, 2007

Sublime. The best chocolate cake I have ever made. I scale the recipe down (9 serves) and this makes 2x9 in round layers, or enough for 26-28 cupcakes. Follow the instructions and don't muck around with the ingredients. This cake is best the way it is. I thought stirring in the cup of boiling water would ruin the batter, but it did not (although the batter is fairly thin after the water goes in). The taste and texture of this cake is as good as the other reviews claim. For cupcakes, bake around 15-20 minutes, but definitely test using a toothpick. I didn't use the frosting recipe, but used my own buttercream, and it was great. But if your frosting is too stiff, you might have a problem with the cake crumbling/tearing while you frost it.

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