Michelle, originally the recipe called for 1/2 cup granulated sugar + 1/2 cup confectioners' sugar. Plus 2 teaspoons vanilla in the cake, and 1 teaspoon vanilla in the icing. I didn't notice any change in consistency in the cake with the substitution of 100% granulated sugar; I think the chocolate and eggs are the main players, structure-wise, so banishing the small amount of cornstarch (in the confectioners' sugar) didn't hurt anything.

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