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| Plus: Why you need a jumbo muffin tin. View this email in your browser | Manage newsletter preferences COOK THIS NOW These chocolaty pastries from Epi contributor Bill Clark combine the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle. They’re baked in batches of six, so you’ll have two extra slabs of dough to keep in the freezer for whenever the craving hits. READ MOREWhat We're Talking About
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Classic Yellow Cake With Chocolate Frosting
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