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1/2 c. butter
1/2 c. shortening
2 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. unsifted flour
2/3 c. unsweetened cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 c. buttermilk or sour milk

Cream butter, shortening and sugar to light and fluffy.
Add eggs and vanilla; beat well. Combine and sift together all
dry ingredients. Add to creamed mixture alternately with
buttermilk, beginning and ending with dry ingredients. Pour
into well greased and floured 13 x 9-inch pan. Bake at 350 degrees
for 55 to 60 minutes; cupcakes in oven 20 to 25 minutes at
375 degrees. Makes 3 1/2 dozen cupcakes.

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