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Sorry to bring up a topic that has already been "put to rest" several times,
but I have a question about a recipe for White Texas Sheet Cake, and since I
have never mastered the method for finding stuff in the archives, I have to
do it this way.  After I copied the recipe into my files I saw several days
later a note about the sugar used in the frosting.  There was apparently
some question as to whether the sugar should be confectioner's sugar or
plain sugar .  Could someone please enlighten me?  I would appreciate the
help.

Naomi in Atlanta