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Old 01-01-2006, 02:10 PM   #91
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Davian

GORGEOUS PICTURE!

Thanks for the in-depth follow-up description, tweaks and optional frosting clues...



LOL, I can almost see your satisfied smile...saying "ummmm, so GOOD!".....(eyes closed in chocolate-heaven bliss, right ???...)

Gotta tell ya, just love the Show & Tell stuff going on here; positive feedback totally makes my day

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A picture truly is worth a thousand words, huh?

Brendajm The taste-tests results are in: Davian and I are hooked!

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Old 01-04-2006, 10:52 AM   #92
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Any converted Rum Cake recipes out there for the bundt pan as good as these 3?
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Old 01-04-2006, 12:02 PM   #93
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Whoohoo, what a great idea, Davian. . .but I don't have one.

Bet these wonders of the kitchen can come up with one. . .

I would LOVE one. . .will need one for DH's b-day coming up in 2 weeks.

How about the strawberry one with SFjello and fresh strawberries for a challenge? MY all time favorite.
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Old 01-04-2006, 01:13 PM   #94
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Here's some ideas...I have not tried them, but its what I'd consider doing...
Please..don't be afraid to experiment...it improves your baking skills!



BTW, I have some Rum extract, and I would NOT use it here...use real Rum!

For a Rum-soaked cake: pick out a Bundt recipe that ya think goes well with Rum...(maybe convert the Lemon one to Orange flavor with 1 tsp Orange Extract plus a few TBLS Orange zest...or just use the Lemon one as is...or use Jacki's Pound cake recipe in a Bundt...)

Here's a List of Davinci sf syrups...gotta be one of them that will work for your Rum / syrup flavor tastebuds.
Almond
Amaretto
B-52
Banana
Blueberry
Butter Rum
Butterscotch
Caramel
Cherry
Chocolate
Cinnamon
Coconut
Cola
Cookie Dough
Creme de Menthe
Dulce de Leche
Egg Nog
English Toffee
French Vanilla
German Chocolate Cake
Gingerbread
Grape
Green Apple
Hazelnut
Huckleberry
Irish Cream
KAHLUA® Flavored *NEW*
Lemon Lime
Lemon
Lime
Macadamia Nut
Malibu Rum *NEW*
Orange
Pancake
Peach
Peanut Butter
Peppermint Paddy
Pineapple
Praline
Raspberry
Root Beer
Simple
Spice Blend
Strawberry
Toasted Hazelnut
Toasted Marshmallow
Vanilla
Watermelon
White Chocolate
.................................................. ....

For the "Rum Soak":

( I converted this "Soak" from a high carb recipe)

1/3-1/2 cup sf Davinci of your choice
1TBLS. unsalted butter, melted
2 Tbs. dark rum (or maybe a tad MORE!)

Whisk together in a Measuring cup the Davinci, butter, and rum. When the cake is done, set the pan on a rack to cool for 5 min. With a thin skewer, poke the cake all the way through to the bottom of the pan in about 100 places. Pour syrup/rum/butter mixture over the cake and let stand for 1 hour before removing the cake from the pan. The flavors will improve with age.

Then please tell us about the happy results!

Shawnee
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Old 01-04-2006, 01:22 PM   #95
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Just thinking here, but what about coconut for the flavor of the cake and the syrup or maybe butter rum. . .

And Malibu rum. . .YUMMMMMMM!
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Old 01-04-2006, 02:32 PM   #96
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Magnamater...
LOL..I just checked back in, cause I was thinking about how good Char's Spice Cake would be with Butter Rum Davinici and Rum....

..and you're here with a super flavor combo! Keep on thinkin' out loud, and post your ideas here...

Geez, the flavor combos are endless!

Rum-da-de-dum

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Old 01-11-2006, 12:05 AM   #97
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Time for one more Bundt variety.

Recently made Tater Head's yummy, light AngelFood one; now its DH's birthday... he requested a dense, heavy pumpkin cake. "comfort food" ...like his fav old Aunt used to make, he said.





PUMPKIN SOUR CREAM BUNDT
Preheat to 350*
Butter the Bundt pan


INGREDIENTS:
2-¼ cups CQ
½ cup V W Gluten
1/3 cup Bob’s Red Mill Oat flour
1 tablespoon Pumpkin Pie spice
Couple sprinkles Chinese 5 Star spice
1 ½ teaspoons baking soda

1 -1/4 cups Sweeteners equivalent (combo works best, including some DiabetiSweet Brown))
1 cup butter , softened
4 Ex-large eggs
1 cup Pumpkin
8-oz sour cream
1 teaspoon Vanilla extract
½ teaspoon Lemon extract
½ teaspoon Orange extract
¼ cup cream
¼ cup sf Davinci syrup


FOR BATTER:
COMBINE CarbQuik, Gluten, Oat flour, Spices, and baking soda in medium bowl….set aside.

Beat Sweeteners and butter in large bowl until light and fluffy. Add eggs one at a time, beating well after each addition.
Add pumpkin, sour cream, Davinci syrup , Cream, and extracts; Mix well. Gradually beat in flour mixture.
Let batter sit for a few minutes,allowing Gluten to develope.


SPOON batter into buttered Bundt pan. Gently tap pan on counter a few times to release air bubbles in batter.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Invert onto wire rack to cool completely. (I set the rack up on 4 cans…prevents condensation if cake is elevated somewhat above counter)

Drizzle with Glaze or Frosting…

....................

Shawnee

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Old 01-11-2006, 07:14 AM   #98
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Oh my Gosh, you are killing me here,, yum, I have to finish off the lemon one first, then I want another chocolate one, now this........I am in trouble here..
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Old 01-11-2006, 07:48 AM   #99
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This surely looks good. I still have a week of the chocolate one, then I want to do the lemon and add poppy seeds. Since I am the only one eating low carb and I figure 16 pieces to a cake, it takes a long time to be ready for the next one. But I have copied the recipe and will make it soon.
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Old 01-11-2006, 09:40 AM   #100
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OMG Those rum soaked cakes were one of my fav's. You gals ROCK!!!
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Old 01-11-2006, 10:38 AM   #101
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LOL.. Sorry if some of Y'all are getting "over-caked"
...I freeze some, plus give a lot away... cause I'm a compulsive baker/ experimentor during cold cruddy weather.

If you want to try a variety, without a backlog of cakes stacking up...Please consider making just half a Recipe. (Bake time would be a bit shorter)...Also these recipes can be made in Cupcake form too.

Happy baking

Shawnee
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Old 01-11-2006, 01:26 PM   #102
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Oh YUMMMMM Shawnee! That looks awesome too.

I'm making the chocolate version for my boss's birthday this coming Monday. I will make my version of German Chocolate icing for it. I'll try to remember to take and post a picture of that one too!

I gotta try the pumpkin though, I love pumpkin in MOST anything. I like the sprinkle of five-spice too - great idea.

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Old 01-11-2006, 03:58 PM   #103
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OH, YEAH Char

Looking forward to that...especially the German Choc Icing
You'll make some big-time Brownie Points with it, for sure.

Adult GBrat just left; she's a Pumpkin freak too...and liked the cake. Will have other relatives give opinions too. My DH Birthday Boy is pleased with it also.

Interestingly, while it was fresh last night, a couple spots were more "butter intense" than others towards the bottom..(probably cause I cooled it down awhile in an inverted position)...Today the texture / butter issue was totally stabilized..like it re-absorbed...Nice texture.

HA! The 5-spice was a *whim*..and I had to tell myself NOT to get heavy-handed with that intense stuff ...worked out great, thankfully

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Old 01-11-2006, 05:01 PM   #104
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OMG....DH had a Tim Allen moment and broke the glass to my oven door....... We just finished the last of the chocolate bundt cake.......sad, sad, sad........ Going to be 2 weeks or more till the replacement comes in.. Now I can't make the rum bundt cake...
I'll keep checking the thread to see what else develops!
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Old 01-13-2006, 01:28 PM   #105
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Quote:
Originally Posted by Davian
OMG....DH had a Tim Allen moment and broke the glass to my oven door.......
Oh, Davian...does my baker's heart ever go out to you... Tim Allen, indeed ! Major BUMMER.

When my oven element went out...also when its hot weather...or just wanna play around with the Nuker...or we lose Power:
My Plan B is using the Nuker..Plan C is using the oven in the travel trailer (propane)...LOL, I haven't tried a cake in the BBQ yet, but if I ever get desparate enough..

Anyhoo...ya might consider making half a recipe, and Nuking it. Here's a pic of one I nuked recently. (half recipe-size)..about 4 minutes at full power, 1000 watts.



Hope your "Tim" gets the oven fixed soon

We still have some of the Pumpkin cake left, so I haven't tried a "new" variety....(but soon..)
Feedback reports on it were positive from my Non-LC GDaughter, DH, and a couple other relatives...and my LC Buddy JackiCWA.

Shawnee

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Old 01-13-2006, 05:22 PM   #106
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I have been enjoying this thread and ALL YOUR WONDERFUL creations. What awsome bakers.

I was wondering if you had any carb counts on these or did I miss that post?

Do they freeze well?

Thanks for sharing all your recipes

Beth in MN
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Old 01-14-2006, 08:20 AM   #107
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Oh Thank you Shawneesioux - course now I have to go out and get a bundt pan I can microwave but what a help you are!!!!! In the oven saga, it turns out that the door and/or the glass aren't replaceable so now I'm going to order a new free standing range and an Advantium speedcooker. Going to take 2 weeks to get this but now I'll have the challenge of learning how to use it. Good grief does it ever end?

Looks like the new Advantium has traditional mode, convection mode, microwave mode, and the halogen light speedcook thing. I'm hoping it works well - I've never used convection before.
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Old 01-14-2006, 10:01 AM   #108
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Davian, convection is great! It cooks things much more evenly, at least in my oven.

I'm going to check out the newer generation Advantium - a friend of mine bought one back when they first came out and he just loved it. They had to be hardwired for 220 though. Not sure if they have a countertop 110 model yet? I'd love to replace my VERY old microwave/convection combination with one of those some day!

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Old 01-14-2006, 04:52 PM   #109
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Made the lemon version of this today, haven't tasted it yet, but it sure does look good! You guys are killing me with all these great cake recipes. I'm glad you tried and posted the Pumpkin one Shawnee, I love anything pumpkin and was really waiting for someone to try it.

Char, I can't wait to see the chocolate with the German Chocolate icing - oh my!!

Geez guys, with so many wonderful recipes, it's hard deciding what to bake! I usually bake one dessert on the weekend and it lasts us all week, so I guess I'm done for this week.
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Old 01-14-2006, 08:04 PM   #110
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Beth...Sorry ..all these varieties have different Carb counts, due to various ingredients in each one...even the kind of Sweeteners ya use will change the count: like Splenda has 24 per cup, while others have very little or none.

...and I just figure out recipes using LC ingredients, I don't do counts.
(that's too much work and responsibility for this ol' broad)

WOW, Davian...talk about turning a Negative into a Positive..I'm about ready to go smack my oven door with a sledgehammer!

You'll master that "fantastic chunk o' machinery gadget" just fine!

Char, do ya suppose that countertop 110 model would fit into a Valentine's Day Card envelope ???????? ...Start your *hints* early.

Katcha...I was experimenting when I made that Pumpkin...so ya might wanna "delete" the 1/3 Cup Oat Flour; not really necessary..and will save a few carbs too.
Just change the CQ amount to 2 1/2 Cups..needs about that much "flour" cause of the wetness of pumpkin and sour cream.
Happy Baking !

Shawnee
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Old 01-15-2006, 08:34 AM   #111
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Thanks Shawnee. I had copied the recipe and have made the changes. I wonder if you could use some Carbalose flour along with or instead of the C-Q, anybody tried it or want to?

This thread just keeps getting better, so many wonderful bakers on these boards!

Last edited by katcha; 01-15-2006 at 08:39 AM..
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Old 01-15-2006, 10:23 AM   #112
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Quote:
Originally Posted by shawneesioux

Char, do ya suppose that countertop 110 model would fit into a Valentine's Day Card envelope ???????? ...Start your *hints* early.

Shawnee
Shawnee, my DH is so good about stuff like this - all I have to do is say "I want..." and he's like, "Well go get it then!" LOL! I'm a lucky girl.

I just checked out the 110 model they have and it's not countertop - they only currently offer it in an "over the range, replaces the hood" model, which won't work in my current kitchen configuration. Sigh. Some day though!

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Old 01-15-2006, 10:30 AM   #113
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Katcha

I'm sure you can use part Carbalose to replace some CQ...think I'd add in some Baking Powder, (and increase the baking soda a tad too).... since Carbalose doesn't have any, huh? Not sure if you'd need an extra egg or not...(?)

LOL, I'm totally speculating (since I've never used Carbalose)..but just going on the premise that its more like plain regular flour, while CQ has baking powder and egg white solids (the puff-stuff)

In the Carbalose Info:
Adjustments: Water or liquids may need slight adjustments.Increase yeast or leavening up to double the original recipe.


LOL, this would take some experimenting. Here's another area where I won't go out on a limb and say absolutely how much of what ingredient to use, until I've tried it myself.

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Old 01-15-2006, 10:53 AM   #114
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i originally used the carbalose, in a choc cake, and it was tweaked in shawnee'scarbquick, so ya prob could.i have no luck with the carbq,i do better with the carbalose.though i want to try this cause i have 3 boxes still of carb q.
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Old 01-15-2006, 10:55 AM   #115
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by the way. how long can you keep these? can they be froze?
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Old 01-15-2006, 12:44 PM   #116
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Hey Griffin

Some people are keeping them in the fridge for up to a week. I usually do that for 3-4 days, then its time to freeze the leftovers or give them away.

Sure, I remember changing your yummy Chocolate Cake Fudgy recipe from Carbalose to Carbquik..and then Nuking it!..also changed some of the other stuff, like leaving out the salt and leaveners in the CQ one.....?.

In fact, the Pic of the half-recipe bundt Choc Cake (on the Blue plate) shown above is the result of that switch-over experiment. Thanks for that idea!

Sure hope ya have GOOD LUCK now with the CQ. ..so far, it seems to be working ok in these cake recipes that others are trying too.
..it took a tad of experimentation for me to satisfied with it...Now its a top priority ingredient in my kitchen.

Char
LOL, you Lucky Lady, you! ....sometimes my DH is kinda like that...when he knows the newly-acquired kitchen appliance or item will result in in more YUM for him...his heart is truly reached via his belly.


When we bought our house, it had an over the range nuker thing...Nice nuker, but I hated it there...Reaching over a stove top full of hot, sizzling, steaming pots and pans...while adding or removing nuker foods above them...seemed like an accident waiting to happen.

Shawnee

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Old 01-16-2006, 01:26 PM   #117
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The GermanChocolate version turned out AWESOME! I took a couple pics here at work so will post them, and my tweaks, later on from home.

This is just the BEST recipe - so versatile from a flavor standpoint! Shawnee, you my hero, Woman!
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Old 01-16-2006, 04:43 PM   #118
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Well I could stand it no longer.......

I decided to make Charski's Gingerbread cake in the microwave. I did half the recipe and used a Silpat tube pan (not pretty at all - in fact, it looks like a giant flat donut). I nuked about 4 min. 30 seconds. It's done and the taste is very good. It did not however fluff up like Shawnee's version. When you cut into the cake the first inch was fluffy and the latter was very dense - the cake is roughly 2 1/2" tall. I'm guessing it needed maybe 5 minutes or 5 1/2 minutes perhaps. I've NEVER baked in the microwave so I have no idea on what to adjust. IF everythings comes together this weekend, I'm crossing fingers that by Monday - I'm able to bake again! I really want to try the Rum cake.

Can't wait for pictures of the German Chocolate Cake - I'm just dying over here....... These recipes are unbelievable. Need to find something apple to bake - got 5 lbs. over here to use up (sad...almost forgot...no oven).

In case anyone is interested, I've been eating these cakes for nearly a month now and haven't gained any weight. Good thing b/c I absolutely can't seem to stop! LOL!
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Old 01-16-2006, 05:03 PM   #119
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Quote:
Originally Posted by Davian

In case anyone is interested, I've been eating these cakes for nearly a month now and haven't gained any weight. Good thing b/c I absolutely can't seem to stop! LOL!
You must have good portion control, Davian! Good for you.

I am gonna try one of these for DH's b-day on Wednesday. . .rum, maybe, or perhaps choc. Maybe German Choc, when I get the tweaks from Charski!!!

You're gonna be the best outfitted cook on the board when you get your new stove.
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Old 01-16-2006, 07:32 PM   #120
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OK, here's the pic, taken at my office in fluorescent lighting which ain't the best but hey, you get the idea!



And here is what I did:

German Chocolate Bundt Cake

Preheat oven to 350*. Brush a 10" Bundt pan with melted butter

DRY:
2 cups Carbquik
1/2 cup Vital Wheat Gluten
1/2 cup Brown Diabetisweet
1/2 cup Erythritol
1 pkt Stevia Plus
2 pkts SweetOne
3/4 cup Cocoa
1 1/2 tsp Baking Soda

Mix together in small bowl and set aside.

WET:
1 tsp. vanilla extract
1 tsp. chocolate extract
3/4 cup Sour Cream
4 extra lg. eggs
3/4 cup heavy cream
1/3 cup DaVinci SF German Chocolate Cake flavored syrup
1 cup melted and cooled unsalted butter (2 sticks)

Beat eggs, cream, vanilla and chocolate extracts, DV SF syrup, sour cream, and butter together with an electric mixer on low speed til blended; then beat on High 3 minutes.

On Low speed, gradually beat in dry ingredients; then beat on High 2 minutes. Pour into prepared bundt pan.

Bake at 350* for approximately 50-55 minutes. Test for doneness using a long wooden pick.

When done, remove from oven to cooling rack for 15 minutes, then turn out onto a cake platter and let cool thoroughly.

Char's German Chocolate cake icing

1 cup brown or white Diabetisweet (I like brown best here but whatever you have)
1/2 cup heavy cream
1/2 cup water
1/2 cup butter, melted and cooled to just above room temp
3 egg yolks, beaten
1 1/3 cups flaked sugarfree coconut
1/4 cup DaVinci SF coconut flavored syrup
1 cup chopped pecans
1 teaspoon vanilla extract


In small bowl, combine coconut and syrup; set aside.

In large microwave-safe bowl (I use an 8 cup batter bowl) combine 1 cup Diabetisweet, cream, water, 1/2 cup butter, and 3 egg yolks. Blend well. Cook in 1 minute increments, stirring each minute, until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and/or on top of cake.

This stuff is so good I could eat it all up with a spoon. Of course I'd be very very sorry if I did! But, it's THAT good IMHO.

Char
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It's easy to be miserable. Being happy takes more work. ~~from Ondine, the movie~~

Veni, vidi, velcro - I came, I saw, I stuck.

I reject your reality and substitute my own! ~~ Adam on Mythbusters
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