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MEXICAN CHOCOLATE CAKE | |
1 stick butter 1/2 c. Wesson oil 4 tbsp. cocoa (Hershey's) 1 c. water Bring above to a boil. Pour over 2 c. sugar Mix together and add the following: 2 c. sifted flour 2 tsp. each cinnamon, baking soda, vanilla 1/2 c. buttermilk 2 eggs, slightly beaten Bake in a greased and floured tube pan for 35 to 40 minutes at 325 degrees. Cool. Ice warm cake with: ICING: 1/2 c. melted butter 1 box powdered sugar 1/2 c. cocoa 6 tbsp. milk 1 tsp. vanilla |
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