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Ingredients
  • subheading: BLUE RIBBON CHOCOLATE CAKE:
  • 1 ¾ c flour
  • 2 c sugar
  • ¾ c hersheys' cocoa
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 c strong cooled coffee
  • 1 c buttermilk
  • ½ c oil
  • 1 tsp vanilla
  • subheading: YUMMY VANILLA BUTTERCREAM FROSTING:
  • ½ c crisco
  • ½ c unsalted butter at room temperature
  • 2 tsp meringue powder
  • 2 tsp white vanilla extract
  • 1 tsp butter flavor extract
  • 3 c powdered sugar
  • 2 Tbsp water
Steps
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