This is from Canadian Living Holiday Baking 1995. I like it made in advance; it gets fudgier and fudgier. Also great in a bundt pan, as a layer cake or as cupcakes (24). If you use the bundt pan, butter it heavily. Let cool for about 20 minutes then invert and gently ease out. The icing is shiny because of the corn syrup. It makes a really nice glaze especially on the bundt cake. (68 old WW points for the whole cake and the icing)
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