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"A special friend gave me this recipe more than 20 years ago," recalls Annette Foster of Taylors, SOuth Carolina. "The cake has a light cocoa flavor, and the frosting is rich. Because you frost and serve just half the cake, you can use the remainder to make other scrumptious desserts later in the week."
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Leftover: Raspberry Chocolate Trifle
Originally published as Delicate Chocolate Cake in Quick Cooking September/October 1998, p42
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Reviewed on Nov. 11, 2011 by SandyBelle695
One of the best, if not the best, chocolate cakes I have ever made. Delicious!!!
Reviewed on May. 04, 2011 by alshissler
I decided to try this so I could give half to my parents and half to my boyfriend. When I tried to remove the 4 "layers" from the pan, 2 fell apart and had to be pitched. I managed to salvage the other 2 but after icing them I tried the icing and found it to be sickeningly sweet and not very chocolaty. I ended up throwing it out too. Very disappointing. I don't know what went wrong. :(
Reviewed on Apr. 07, 2011 by taffin
I love that the leftover recipe is given. This is my favorite chocolate cake.
Reviewed on Oct. 16, 2010 by ngreat0423
this cake is easy to make but I will not make it again. The cake itself tastes like a diet chocolate cake and it's more like brownie than cake. The frosting tasted like pure granulated sugar and a not so good cocoa taste to it. Will be throwing the recipe OUT!!
Reviewed on Feb. 13, 2010 by micheleclow
It's not worth the effort. There are too many great chocolate cakes that are soooooo much easier to make.
Reviewed on Aug. 13, 2009 by Kimberlie769
YAY!!! This looks just like MOMS recipe that I can never reproduce, maybe I will have better luck. I am gonna go make it RIGHT NOW!!! WOO WOO!!!
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