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Perfect Chocolate Cake

Reviewed: Feb. 25, 2014
I used the cake recipe not the icing / frosting. I baked it in a 9 x 13 pan for 36 minutes in a convection oven set to 350° which converts it down to 325°. I also used wax paper on the pan since I read that other bakers had a difficult time with the cake sticking to the pan and the wax paper worked great. The cake had a slight crust on the top which works well for frosting but the cake itself was moist and chocolaty.
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Butter Cream Frosting II

Reviewed: Feb. 24, 2014
I used butter instead of margarine and 3 cups of confectioners sugar instead of 5. It was plenty sweet. I probably should have beat it longer than 4-5 minutes because it was a wee bit gritty. I was hoping that the frosting was going to be light and airy but it seemed dense like what you get out of a store bought can. I will try again and maybe tweak the beating time in hopes that it gets lighter.
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