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Help! I tried converting our favorite chocolate cake recipe to GF by substituting Beth's All purpose GF flour for regular flour. The first time I made cupcakes and they turned out terrific--spongy and light. The 2nd time I divided the recipe into 3-8inch layer pans for a layer cake. The cakes contacted as they cooled 7 inch, dense layers almost like bad fudge. I tried a 3rd time and added 1/2 tsp xanthan gum to the recipe in case that might help, but the result was the same.
Any suggestions? I'll summarize.
Thanks,
Dawn
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