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I first made this cake in my junior high home economics class. I've changed the recipe through the years to make the cake a little richer, and the icing is my own invention. Katarina Greer, Victoria, British Columbia
Nutritional Facts 1 serving (1 piece) equals 306 calories, 14 g fat (7 g saturated fat), 36 mg cholesterol, 264 mg sodium, 44 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Chocolate Fudge Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p244
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Reviewed on May. 05, 2012 by xxrouguexx
Cake tasted great, however removing the parchment paper was a disaster, part of the cake fell apart. I think next time I would use a 9" springform pan instead. The cake was also do delicate that I lost a bit of it while frosting it. Might have to play around with the ingredients a bit next time but it did taste great!
Reviewed on Oct. 06, 2011 by s_pants
The cake was very good, but the icing was too thin and was more like a glaze (I only used 1 Tablespoon of milk). However, I did use dairy-free butter and milk so that may have altered my results. Even as a glaze, the whole cake was enjoyed by all!
Reviewed on Oct. 12, 2009 by carroll33
great recipe, i doubled it in size for my daughters birthday. i added extra confection sugar in the frosting, and a block of cream cheese.thanks for the recipe, just made it tonight after work.
great recipe, i doubled it in size for my daughters birthday. i added extra confection sugar in the frosting, and a block of cream cheese.
thanks for the recipe, just made it tonight after work.
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