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This recipe is courtesy of Sweet Dreams Bakery in Memphis --- I have made this cake using 1/4 cup oil and 3/4 cup buttermilk and it was still fantastic! --- it is advised to use only a high-quality baking cocoa powder for this it will make a huge taste difference --- no eggs in this cake, and it only gets better with age, you may make a day in advance cover with a cake dome and let stand at room temperature.
Units: US | Metric
Serving Size: 1 (275 g)
Servings Per Recipe: 8