OK, I finally made this chcolate cake, substituting melted butter for the oil as you suggested. It is fabulous!!! So moist and tender, wonderful flavor, I don't know why you would make it with oil in the first place. I did not have expresso powder so I just added some leftover coffee from breakfast. I was kind of frightened of your iceing so I made chocolate iceing, it turned out great. I can't wait to try using melted butter in my Meyer Lemon cake, I've always been a little dissatisfied with the oily feel and taste of it. Thank you so much for your suggestion.

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