All-chocolate blackout cake pt 2

Yield: 1 Servings

Measure Ingredient
See part 1

Serves 8 to 10

Note: Please note that these ingredients make a very runny filling that pleased the 12 devout Ebingerists who taste-tested different versions of this cake. Those who desire a less syrupy consistency can stir in an additional 1 to 2 tablespoons cornstarch.

Recipe is from _New York Cookbook_ by Molly O'Neill.

Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Jan 5, 1998

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