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PENNSYLVANIA DUTCH CHOCOLATE CAKE 
1/2 lb. butter
2 1/2 c. sugar
4 eggs
2 tsp. vanilla
3 c. flour
2 tsp. baking soda
2 tsp. baking powder
1 c. cocoa
2 c. boiling water

Cream the butter and sugar until smooth. Add eggs, one at a time, beating well. Add vanilla. Sift flour and dry ingredients, except cocoa, and add to beater. Mix cocoa and boiling water to smooth paste and add to batter; mix well. Put into greased and floured tube pan and bake until a pick comes out clean at 375 degrees for 35 to 45 minutes. Frost with mocha frosting or any frosting desired.

Note: To a chocolate frosting recipe, add cold coffee instead of milk or cream for mixing.

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