Make corrections in 2020/ferguson1/chocolate-cake

Landon reported an inconsistency. I discovered a placement issue. I also
added a note. The open issue will take more time to look at and consider
but the inconsistency is at least fixed now.

2020/ferguson1/chocolate-cake.html

@@ -516,9 +516,6 @@ bit. This is likely the case if the cake comes out a little bit dry.</p></li>
 <li><p><strong>REMOVE THE CAKE FROM THE PANS <em>2 MINUTES AFTER REMOVING FROM OVEN</em></strong> and
 then allow to <strong>FULLY COOL <em>ON RACKS!</em></strong> The important point is to <strong>MAKE SURE
 THAT THEY <em>DON’T OVERCOOK</em></strong>.</p></li>
-<li><p>When the recipe was first written they sold powdered sugar in a box; now
-it’s confectionery sugar in a bag. My mum experimented with the amount and
-found that 4 cups seems about right.</p></li>
 <li><p><strong>USE <em>WHOLE MILK!</em></strong> Don’t try skim milk or whatever per cent of fat milk you
 have.</p></li>
 <li><p>Use <strong>ONLY <em>PURE</em> VANILLA EXTRACT!</strong> <strong>DO <em>NOT USE IMITATION VANILLA!</em></strong> Not
@@ -595,12 +592,18 @@ following this rule will lead to a worse outcome. As I recall the icing was
 quite a bit worse (but still chocolaty at least) the times we had imitation
 vanilla (simply because we couldn’t get pure vanilla at the time we needed
 it). Just don’t do it.</p></li>
+<li><p>When the recipe was first written they sold powdered sugar in a box; now
+it’s confectionery sugar in a bag. My mum experimented with the amount and
+found that 4 cups seems about right. This can be adjusted to your taste.</p></li>
+<li><p>If you have leftover icing after icing the cake, for next time, it might be
+that you didn’t put as much between the layers as we do. Of course you could
+put it elsewhere if you wish to.</p></li>
 </ul>
 <h2 id="icing-directions">Icing Directions</h2>
 <ol type="1">
 <li><p>Combine <strong>4 OZ UNSWEETENED CHOCOLATE</strong> and <strong>1/2 CUP <em>MARGARINE (NOT
 BUTTER!)</em></strong> in pan. Melt and remove from heat. <strong>DO NOT LET IT GET SOLID!</strong></p></li>
-<li><p>Combine <strong>3 1/4 CUPS POWDERED SUGAR</strong>, <strong>1/2 CUPS WHOLE MILK</strong> and <strong>2 TSP
+<li><p>Combine <strong>4 CUPS POWDERED SUGAR</strong>, <strong>1/2 CUPS WHOLE MILK</strong> and <strong>2 TSP
 </strong><em>PURE</em> VANILLA EXTRACT (<em>NOT IMITATION VANILLA!</em>)** into a bowl. <strong>STIR
 UNTIL SMOOTH</strong>.</p></li>
 <li><p>Add chocolate mixture.</p></li>

2020/ferguson1/chocolate-cake.md

@@ -83,10 +83,6 @@ RECIPE NOTES BECAUSE THEY'RE _EXTREMELY IMPORTANT!_**
     then allow to **FULLY COOL _ON RACKS!_** The important point is to **MAKE SURE
     THAT THEY _DON'T OVERCOOK_**.
 
-*   When the recipe was first written they sold powdered sugar in a box; now
-    it's confectionery sugar in a bag. My mum experimented with the amount and
-    found that 4 cups seems about right.
-
 *   **USE _WHOLE MILK!_** Don't try skim milk or whatever per cent of fat milk you
     have.
 
@@ -187,6 +183,13 @@ bowl can sit in.
     vanilla (simply because we couldn't get pure vanilla at the time we needed
     it). Just don't do it.
 
+*   When the recipe was first written they sold powdered sugar in a box; now
+    it's confectionery sugar in a bag. My mum experimented with the amount and
+    found that 4 cups seems about right. This can be adjusted to your taste.
+
+*   If you have leftover icing after icing the cake, for next time, it might be
+    that you didn't put as much between the layers as we do. Of course you could
+    put it elsewhere if you wish to.
 
 
 ## Icing Directions
@@ -195,7 +198,7 @@ bowl can sit in.
 1.  Combine **4 OZ UNSWEETENED CHOCOLATE** and **1/2 CUP *MARGARINE (NOT
     BUTTER!)*** in pan. Melt and remove from heat. **DO NOT LET IT GET SOLID!**
 
-2.  Combine **3 1/4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
+2.  Combine **4 CUPS POWDERED SUGAR**, **1/2 CUPS WHOLE MILK** and **2 TSP
     ***PURE* VANILLA EXTRACT (_NOT IMITATION VANILLA!_)** into a bowl. **STIR
     UNTIL SMOOTH**.