Portal Cake

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   1. Preheat oven to 375 degrees Fahrenheit. Coat two nine-inch circular cake pans with butter or margarine.

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   2. In a large bowl, combine cake mix and remaining dry ingredients and until well-mixed.

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   3. In a second large bowl combine remaining cake ingredients and until well-mixed.

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   4. While mixing, pour wet mixture into dry mix bowl until well combined.

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   5. Pour half of mixture into each of the two greased cake pans. Bake for 30 minutes or until a toothpick stuck into cakes comes out completely clean.

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   6. Let cakes cool for at least half an hour then trim top of one of cake to make a flat top.

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   7. Ice top of cut-off cake with coconut pecan frosting. Place second cake on top of first to create a layer. Add some extra cocoa powder to vanilla frosting and use to frost entire cake.

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   8. Chill in the fridge and serve.

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   For added authenticity coat entire cake in chocolate chips or shards, add six dollops of white vanilla frosting to top of cake with cherries on each dollop, and light up a single candle for the center.

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    Note: I use the chocolate chips and cocoa powder as part of the cake mix when I make this but I believe that they might actually be intended to be used as decoration. Regardless I love the way the cake is with the extra chocolaty-ness.

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