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    From Mom's recipe file. Use lemon juice OR cocoa, not both.

    Recipe #333477

    From Mom's recipe box. Her note says "Nana," but I'm not sure which of her grandmothers that refers to.

    Recipe #328858

    1 Reviews |  By Oolala

    My Grandmother used to make this and it was fantastic. She would wrap it up in waxed paper and then wrap it again in foil and then she would put it in a shoe box tied up with string and send them as gifts. She sent this to me when I was at sleep away camp! This dense, heavy cake it will last a while if well wrapped. It's great with cream cheese! Note: The original recipe said "1 glass ..." and I have substituted cup for glass in the recipe. Apparently my Grandmother's sisters made this recipe too. I am compiling a family cookbook and 2 of my cousins have sent this to me with their Grandmother's names attached to it. I am giving it their family name since the Grandmas/Aunts would all claim it was theirs! PS-I still have MY Grandma's yellowed handwritten copy.

    Recipe #158817

    Another recipe by Sam (copperbadge).

    Recipe #332142

    4 Reviews |  By Jean #7

    Fast, 2 servings of chocolate cake. No baking powder or baking soda means low sodium. Splenda replaces sugar for low calorie or diabetic version.

    Recipe #322448

    From my friend Irony-Chan.

    Recipe #331781

    From The Bee Folks ( in Mount Airy, MD. Serve with Recipe #331762.

    Recipe #331718

    Adapted from a recipe at Store in refrigerator after baking.

    Recipe #331350

    Taken from the Heal My Hands blog at based on a Martha Stewart recipe. It's very fussy and quite a lot of work, but oh, it is impressive! Because the sugar in the French buttercream is melted into the egg yolks, it makes a smoother cream than American buttercream (which is made with confectioner's sugar). It will keep, tightly covered, in the refrigerator overnight, or up to 1 month in the freezer. Before using, let stand at room temperature until spreadable, then beat with electric mixer on high until smooth and fluffy again.

    Recipe #331113

    Recipe #329398

    From Mom's recipe box

    Recipe #329327

    From Mom's recipe box

    Recipe #328942

    From Mom's recipe box.

    Recipe #328940

    from Mom's recipe box. I have no idea if this will work - looks like a crustless cheesecake. No flour...

    Recipe #328878

    From Mom's recipe box. NO instructions at all, so I've made my best guess as to how it should be constructed.

    Recipe #328875

    From Mom's recipe box.

    Recipe #328867

    From Mom's recipe box. Personally, I prefer the darkest chocolate I can get in this.

    Recipe #328865

    From Mom's recipe box. Most of the instructions are absent, so this is my best guess from memories of her making it, and my knowledge of how cakes are usually put together.

    Recipe #328860

    Not the kind of "cake in a jar" where you present the dry ingredients with a recipe... no, this is actually baked in a canning jar, and sealed when done. Stored in a dark place, these cakes will last several months without losing taste or freshness. Adapted from the Delicious Days blog at

    Recipe #328347

    From the Delicious Days blog at

    Recipe #328345

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