Shortly after I posted last I made the cake mostly regular (no espresso powder and marg. for the butter and no glaze as it had to be nondairy) for a birthday get-together and just this past Shabbat I tried it again with the light olive oil. It had been awhile since the first try but I couldn't tell a difference. It was moist, fudgy and rich and I can't believe it's kosher for for me to eat on Passover! Thanks a lot!

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