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Sunday, May 24, 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: Dora Goad
  • for the cake:
  • 2 cups sugar
  • 2 cups self-rising flour
  • 1 cup water
  • 4 TBS cocoa
  • 1 cup oil
  • 1 stick margarine
  • 1/2 cup buttermilk
  • 2 eggs, well beaten
  • for the topping:
  • 1 stick margarine
  • 4 TBS cocoa
  • 4 TBS milk
  • 1 tsp. vanilla
  • 1 box confectioners sugar
Preheat oven to 300 degrees.
Sift the sugar and flour together; set aside. In a saucepan, mix the water, 4 TBS cocoa, oil and one stick of margarine; bring to a boil. Remove from heat and add flour and sugar mixture; mix well. Do not usa a mixer. Add buttermilk and eggs; mix well by hand. The batter will be thin. Pour into a sheet pan and bake for 35-40 minutes.
For the topping, mix the margarine, cocoa, milk and vanilla in a saucepan; bring to a boil. Remove from heat and mix in the confectioners sugar; pour over cake.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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