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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Shannon Hatcher
  • for cake:
  • 2 cups plain flour
  • 1â�„2 tsp. salt
  • 2 cups sugar
  • 1 cup water
  • 1 cup (2 sticks) margarine
  • 3 TBS cocoa
  • 2 eggs
  • 1â�„2 cup buttermilk
  • 1 tsp. soda
  • 1 tsp. vanilla
  • for icing:
  • 1â�„2 cup margarine
  • 6 TBS milk
  • 3 TBS cocoa
  • 1 box confectioner’s sugar
  • 1 tsp. vanilla
  • 1â�„2 cup chopped nuts
Preheat oven to 350 degrees.
Sift flour, salt and sugar into a large bowl. Set aside.
Bring water, margarine and cocoa to a boil and pour over flour mixture. Mix well.
In a separate bowl, beat eggs, buttermilk, soda and vanilla. Add this to the flour mixture and combine thoroughly.
Pour into a well-greased pan (batter will be thin). Bake for 20 minutes.
Begin making icing 5 minutes before cake is done. In a saucepan over low heat, heat margarine, milk and cocoa. Do not boil. Remove from heat and stir in sugar, vanilla and nuts. Pour over cake as soon as cake comes out of the oven.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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