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This is a fantastic cake. I've made it many times, and use 1 Tbsp instant espresso instead of the optional 1 tsp. I always serve it with freshly whipped cream, lightly sweetened. It's very deep chocolatey and moist, and becomes even moister when wrapped and left overnight.

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Meryl November 17, 2013
Chocolate Sour Cream Bundt Cake (Cook's Illustrated)