I followed the recipe closely, baking at 350ºF in a 9” springform. It needed an additional 10 minutes of baking time because the center was still wet after 45 minutes of baking. The cake turned out nice and dense, just the way I like it. I added some clouds (using some of the leftover frosting), green and gold sprinkles and a rainbow (using rainbow candy belts) to commemorate the St. Patrick’s day celebration. The result was delightful!
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