INGREDIENTS
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3/4 cup + 2 tbs all-purpose flour
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1 cup granulated sugar
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1/4 cup regular cocoa powder
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1/4 cup dark cocoa powder
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3/4 tsp baking soda
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pinch salt
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1 egg
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1/2 cup buttermilk
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1/4 cup Crisco® Pure Vegetable Oil
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1/2 tsp vanilla extract
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1/2 cup hot, strong coffee (if using instant, use 2 tsp with 1/2 cup hot water)
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1 cup unsalted butter, room temperature
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4 cups confectioner's sugar
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1 cup raspberries (1/4 cup raspberry puree used in recipe)
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1/4 cup sweet pink champagne