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1/2 cup butter or margarine
1/2 cup shortening
1 cup water
1/3 cup cocoa
1 tablespoon instant coffee granules
2 cups sugar
2 cups all-purpose flour
2 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

Mocha Frosting:
1/2 cup butter or margarine
3 tablespoons cocoa
1 teaspoon instant coffee granules
1/4 cup milk
1 teaspoon vanilla
1 (16-ounce) box confectioners sugar, sifted

Brownies: Combine first 5 ingredients in a large heavy
saucepan; bring to a boil over medium heat, stirring often. Remove
from heat. Gradually stir in sugar and flour. Add eggs and next 3
ingredients; stir until blended. Spread into a greased 15x10-inch
jellyroll pan. Bake at 400 degrees for 18-20 minutes or until a wooden
pick inserted in center comes out clean. Spread Mocha Frosting
over warm brownies. Cool on a wire rack; cut into squares. Store
in an airtight container in refrigerator up to a week.

Mocha Frosting: Combine first 4 ingredients in a heavy
saucepan; cook over low heat until butter melts, stirring often.
Remove from heat; stir in vanilla; gradually add sugar, stirring
until smooth.

Yield: 5 dozen.

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

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