I was feeling a bit guilty about having to bake this cake.

I know how much I enjoy chocolate cake and it tastes really good, but I had to be brave and try it for the first time.

I started off with a cake that was very light, but had a nice crust.

It had a very light chocolate flavor with a hint of vanilla.

I used a bit of cocoa powder and a little melted chocolate.

I let the cake cool and then added more cocoa powder, milk, a little butter, and sugar.

I put the cake in the freezer for 15 minutes and then I sliced it.

I kept the slices for later use, because it took a while to cool down.

I made a few changes to my recipe to make it a bit more cakey.

First, I reduced the sugar.

In this recipe, the recipe calls for 1/3 cup of sugar, so I reduced it to 1/2 cup of the sugar I normally use.

I didn’t think about that at the time because I knew it would make the cake more cake-like, but it really wasn’t a big deal.

You can make your own sugar substitution, but this is the way I like to use it.

Next, I added a tablespoon of vanilla extract.

Vanilla is a wonderful ingredient for chocolate cake.

This one really didn’t taste too good.

I could have easily used vanilla extract in a different recipe, but you’ll have to make up your mind.

After adding the vanilla, I made a little layer of frosting, but again, it didn’t add much flavor to the cake.

I also cut the butter from 1/4 cup to 1 tablespoon.

I think this was a mistake.

It should have been 1 tablespoon of butter instead of the 1 tablespoon I used.

I didn’t like the way the cake came out of the bowl.

It was kind of soft and crumbly, so it was just not good.

This is what it looked like the next day when I cut it.

It took about an hour to make, but that was okay because I had some leftover frosting and a few chocolate chips in the fridge.

This cake was fantastic!

It was really nice and moist, and I was so happy to make a cake!

I definitely recommend this recipe!