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Chocolate Fudge Pound Cake
April 20, 2007

I make this cake as directed but when it is warm, I use a wooden spoon handle to push holes in it about half inch deep all over the cake. Let cool completely. I then use a jar of caramel topping and pour all over the cake. I refrigerate the cake for about 1 hour, then frost with a jar of hot fudge topping. You will need a gallon of milk to get through a piece of it though!

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