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  1. The frosting turns into a hard solid waste of ingredients. Tried it twice. I don’t think you mean melted. When the sugar melts it turns into a hard rock candy when the almond milk is added.

    1. You probably cooked the sugar and oil for way too long. This would make your sugar turn to caramel and be unable to absorb the almond milk. You really only want it to be on the heat until the sugar dissolves. I’m sorry you didn’t turn out for you.

    2. Ingredients list baking powder, but directions don’t Mention it. I added it when I added the flour.

  2. Be careful with the recipe, no where in the instructions does it tell you to add the baking powder. It is listed in the ingredients but not in the instructions and , of course, I just read the instructions and omitted it. Got a nice tasting cookie! Also it needs to be in a smaller pan. Did the second batch in a 8×8.

  3. This recipe has several issues. One issue being that the instructions do not tell you to add in the baking powder. Another being that the pan is way too large creating a very flat cake. And the last problem is that you can’t properlt melt the brow sugar with oil on the stove. I ended up using an 8×8 pan and making my own frosting. The taste of the cake was good. Disappointed the original recipe didn’t work out.

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