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  1. L

    Two questions - Pan Size and Oil or Butter or Shortening

    First, let me say that I am not a baker. I am getting ready to make a Red Velvet Cake from scratch. I would like to use a 13x9 glass pan since I don't have 3 8" pans. Would this work? Also, could the cake be left in the pan to cool and then just frost right in the dish? My other question is...
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