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1 3/4 c. flour
1 3/4 c. sugar
3/4 c. cocoa
1 1/2 tsp. baking soda
1 tsp. salt
2/3 c. butter or margarine
1 1/2 c. sour cream
2 eggs
1 tsp. vanilla

1 stick margarine
6 oz. evaporated milk
1 c. white sugar
1 c. brown sugar (packed)

CAKE: Combine flour, sugar, cocoa, soda and salt in a large
mixing bowl. Blend in butter, sour cream, eggs and vanilla on low
speed. Beat 3 minutes on medium speed. Bake in 9 x 13 inch pan.
Bake at 350 degrees for 35 - 40 minutes.

CARAMEL ICING: Bring all ingredients to a boil. Boil until
soft ball stage. Put in bowl until lukewarm. Beat with mixer
until gloss starts to leave.

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

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