The cake looks scrumptious. but the icing is soup that never thickened, despite very carefully following this recipe. However I think I might know why. I used "light" butter instead of regular, and perhaps that caused the commotion. Anyway, whatever you do, make sure there's a lot of room in the top of your pan for the icing. Mine went all over the place I ended up having to flip the cake, add lots of confectioner's sugar to the icing, and it's still funny looking. Since I'm taking it to a dinner tonight, I can only hope the chocolate glaze will make all the difference. Yes, light butter has lots of water in it, which tends to make things soupy. Also, yes, you do need to use a deep-enough 9" x 13" pan; some of the pans manufactured these days aren't up to standard height-wise (mfrs. trying to save money, I guess...) When a cake starts to look funny, you can always cut it into rounds with a biscuit cutter and drizzle icing over the rounds again - makes them look festive. - PJH

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