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2 cups all-purpose flour

1 cup unsweetened cocoa

1 1/4 tsp baking soda

1/2 teaspoon salt

2 sticks margarine

2 cups sugar

2 eggs

2 tsp vanilla

1 1/4 cups dry red wine

Preheat the oven to 350

mix flour, cocoa powder, baking soda and salt.

beat the butter with the sugar  add eggs, one at a time,  vanilla

alternately fold in the dry ingredients and the wine, until just incorporated

Pour into greased and floured bundt pan, and bake for 45 minutes,

Let the cake cool in the pan for 10 minutes,

then turn it out onto a plate, let cool completely.

Dust the cake with confectioner’s sugar or pour over top with chocolate ganache


8 oz Chocolate Chips or Semi Sweet Chips

tsp instant coffee granules

1/2 cup or more of Hazelnut Coffee Creamer or regular heavy cream

Put chocolate chips in double broiler and add coffee and cream

stir let come to a slow melt then stir once more as it turns silky thick.

Let cool a little and pour or spoon over cake.





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