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(In Memory of Wes Williams)

1 stick butter
1/2 c. oil
4 Tbsp. cocoa
1 c. boiling water
2 c. flour
2 c. sugar
1 tsp. soda
1 tsp. salt
1/2 c. buttermilk
2 eggs
1/2 tsp. vanilla

In a heavy saucepan, place butter, oil, cocoa, and boiling water.
Over medium heat, stirring occasionally, bring to a rolling boil.
In the meantime, sift together flour, sugar, soda, and salt a large
mixing bowl.

When chocolate mixture boils, pour over dry ingredients,stir
together, mixing well. Stir in buttermilk. In small bowl beat
eggs and vanilla. Stir thoroughly into chocolate mixture. Pour
into greased, parchment-lined, floured pans (2 8" or 9" round layer
pans or a 9 x 13 pan; do not use parchment paper if you plan to
serve cake from pan). Bake at 325 for 30-35 minutes or until
toothpick inserted in center comes out clean. Frost with cooked
chocolate fudge frosting or chocolate buttercream frosting.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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