This came out super nummy, but I did almost double the amount of buttercream because the batter was an exceptionally thick paste with just one cup. I also used more than the tablespoon of sugar on top and put a thin layer of sugar across the entire top. I doubled the recipe and used a 9x13 glass pan and it was cooked through in 37 minutes with a 10 minute cool down after taking it out of the oven. SO good 🤤
