Cut the recipe in half, and baked the cake in a 9"X13" pan for 27 minutes, and cooled. Cut into 70 1-1/4" squares, iced with a poured fondant. Perfect recipe for this application, as despite the repeated cuts, it did not crumb up at all, so it accepted the fondant smoothly.
Date Posted: Jan. 18, 2012
Cooking Level: Professional
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