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Wayne Gisslen

Chocolate Butter Cake

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Preparation info
    • Difficulty

      Easy

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Ingredients U.S. Metric %

Method

Procedure

Mixing

Creaming method. Blend in the melted chocolate after the fat and sugar are well creamed

Scaling and Baking

See table.

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