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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: By Pastor Reuben J. Boyd Jr.
  • 1â�„2 cup butter or margarine (softened)
  • 11â�„2 cups sugar
  • 1 tsp. vanilla extract
  • 1 TBS white vinegar
  • 3 large eggs
  • 1 (1 oz.) bottle liquid red coloring
  • 21â�„2 cups all-purpose flour
  • 2 TBS of unsweetened cocoa
  • 1 tsp. baking soda
  • 1â�„2 tsp. salt
  • 1 cup buttermilk
Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, vanilla and vinegar, beating well. Add eggs, one at a time, beating until blended after each addition. Add food coloring, beating until combined.
Combine flour and next three ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Pour into two greased and floured nine-inch cake pans.
Bake at 350 degrees for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks five minutes; remove from pans and cool on wire racks.
Frost with cream cheese frosting.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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