![]() While the cake is cooling, make the buttercream by beating together the 9 ounces of butter and 1¾ c.Allow the cake to cool completely on a wire rack before putting in the freezer to chill. Allow cake to cool in the pan for 10 minutes, then pull up on the edges of the parchment paper to remove the cake from the pan.Bake for about 40 minutes until a toothpick inserted in the center comes out clean. Spoon the mixture into the prepared pan and smooth the top. ![]()
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