I worked at Publix bakery in Florida in the 80's into the late 90's. We made a black out cake that was very close to the origional. We iced the cake with the filling. It was the moistest, chocolatiest ( is that a word?) cake! We had a lot of customers that had moved down to south FL from the NYC area and they loved it. I have to try this recipe, I never got the recipe we used- it would have made enough filling/icing for 20 cakes anyway!

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