Yield: Yields three 9-inch cake layers and about 4 cups of frosting.
For best results in texture and flavor, this recipe needs natural (nonalkalized) cocoa, such as Hershey’s, Nestlé, or Ghiradelli, rather than Dutch-processed (alkalized) cocoa. Amounts for flour, cocoa, and butter are listed by weight (oz.) and by volume (cups or Tbs.); use either measurement.
I made this cake when it was first published in Fine Cooking. The cake is excellent - probably the best chocolate cake I've ever made, but the icing is just way over the top. Twenty-four ounces of chocolate for one cake? Please! I cut the amount of chocolate in half, and still had more than enough incredibly rich, dense frosting. Just my opinion...
Thanks for the recipe I really enjoyed eating the cake coz its really tasteful. You might want to check for this site http://www.everything-cake.com!
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