Yay!! a baked product made with coconut flour that is edible!. Great recipe. Changes I made include six tablespoons of coconut oil instead of butter, a half teaspoon more of vanilla and a half teaspoon of real almond extract - no frosting. Cake is moist and tasty - even better is that the chocolate flavor comes through and even with six eggs, the eggy flavor is not there. Thank you for a great gluten free recipe.

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