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Country Kitchen
February 1, 2012 Previous Recipe | Next Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
CHOCOLATE LOAF PAN CAKE

2 cups sugar
½ cup (1 stick) oleo
1 cup water
½ cup cooking oil
3 tablespoons cocoa
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon soda
2 eggs
½ cup buttermilk
1 teaspoon vanilla

Frosting: ½ cup (1 stick) margarine
6 tablespoons milk
4 tablespoons cocoa
1 (16-ounce) box powdered sugar
1 cup nuts, chopped

In a boiler melt sugar, oleo, water, oil and cocoa. Add while warm to remaining dry ingredients. Beat with mixer to combine. Add eggs, buttermilk and vanilla. Bake in greased 7’-x11’-inch pan for 30 minutes at 350 F.

In a saucepan, stir together margarine and next three ingredients over low heat until melted. Add 1 cup chopped nuts. Pour over hot cake.





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