Hi KA! I made this cake last night for the first time, as a test before making it for a special lunch at my synagogue this coming Saturday. I weighed the sugar and then took out about an ounce before adding it to the batter, because the amount the recipe called for, 14 oz., seemed like a lot. How much less can I go before it messes with the chemistry/taste? Can I take out another ounce? I made it just with the glaze and not the icing and it was delicious -- definitely going into my cake repertoire! Thank you!

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