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This was pretty darned amazing. I made just a few changes. I used dark brown sugar instead of white sugar. Didn't have any mayo, so used butter. I added 1 tsp cinnamon and 1/4 tsp each of cloves and nutmeg.And then decided to add just a little more (1/4 tsp) ginger. (We really love ginger!) I also used half dark chocolate and half regular cocoa powder. I did not ice--just dusted with a little powdered sugar, This cake is really moist and the flavor is a great combination of flavors. My husband and I were both knocked out. I'll probably try to reduce the fat some next time. This recipe is definitely a keeper!

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CheyenneAnn October 13, 2013

This was just too much for us. Too much chocolate, too many flavors going on, too 'dark', too rich.

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J-Lynn November 08, 2012

I used this for my 7 year olds birthday cake and it was excellent. Very dense and chocolately.

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Missy Wombat April 16, 2008

This is a very flavourful, very moist and easy to make cake. It may be more for adult tastes as my kids weren't crazy about it but DH and I were. I served it with whipped cream but next time will try it with a chocolate frosting. I loved the crispness of the edges! Thank you for posting this one.

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Cookin-jo March 15, 2008

This is very tasty. I accidentally forgot the ground ginger, but my family still enjoyed it immensely. Thanks for posting!

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Me & Mr. Jones January 05, 2007
Maggie's Chocolate Coffee Gingerbread Cake