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I loved this recipe, it is rich and delicious. Beautiful presentation. The only change I made is less sugar in the frosting. I use 2 1/2 cups Dixie Powdered Sugar and it is always plenty sweet, also very smooth and velvety.
I think a fluffy butter cream icing is better than powdered sugar and would cut the sugar back to 2 1/2 cups being very sweet, or even an Italian Butter Cream.
Rich and chocolaty - everything a chocolate cake should be.