The first time I made this exactly according to the directions. My glaze was thin and most of it ran off the cake and onto the serving plate. It was still a huge hit, and we wiped the yummy glaze off the plate with our fingers. The next time I made the glaze as directed, but as soon as the cake came out of the oven, I poked holes in it with a meat fork and poured the glaze over the top. I continued to let the cake cool in the pan for about a half hour, then inverted it onto the serving plate. After completely cooled, I dust the top with powdered sugar for an extra nice presentation. I've made it this way numerous times, and people at work always ask for the margarite cake whenever we have a potluck. I have never had a problem with the cake coming out of the pan, although as it is cooling, I occasionally jiggle the pan to ensure the cake stays loose. I have a good heavy Bundt pan, which I grease generously with Crisco, and dust with flour. Hope this helps, although this cake really needs no additional improvement!
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The first time I made this exactly according to the directions. My glaze was thin and most of...