Serves: 8
Total Calories: 2,678
Bake cake in a 13 x 18-inch jelly roll pan. Transfer 1/4 of the cake to a pie plate. Press the cake flat in the pie plate.
For a crisper crust, bake the crust at 300°F for 10 minutes and cool before filling. Otherwise, fill immediately and store in fridge.
This Chocolate Cake Crust recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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