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FAQs
Q: Can I use a different type of cake pan?
A: Yes, you can use a different size or shape of cake pan. However, the baking time may vary, so keep an eye on the cake while it’s in the oven and adjust the baking time accordingly.
Q: Can I substitute the all-purpose flour with another type of flour?
A: It’s best to use all-purpose flour for this recipe as it provides the right texture and structure. Substituting with another type of flour may alter the results.
Q: Can I make the chocolate filling ahead of time?
A: Yes, you can make the chocolate filling ahead of time and store it in the refrigerator. When you’re ready to assemble the cake, simply reheat the filling gently until it reaches a spreadable consistency.
Q: How long does the cake stay fresh?
A: The cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness.
Q: Can I freeze the vanilla sheet cake with chocolate filling?
A: Yes, you can freeze the cake layers before assembling them with the chocolate filling. Wrap each layer tightly in plastic wrap and place them in a freezer-safe bag or container. When you’re ready to use them, thaw the layers in the refrigerator overnight and assemble the cake as usual.
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