Received a request to bake a 3 tier chocolate wedding cake for September. All of the wedding cakes that I have made so far were either fruit or carrot cake. So I had to try a bake a cake that would be nice and chocolately and yet strong enough to hold the fondant and tiers. Tried out the recipe from Rose B's book and it turned out fantastic. It does not use butter but oil so it does not become dense even it is refridgerated. So the children and Pat became my guinea pigs but I think it went down a treat!
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