Ingredients
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1/4 cup softened butter
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1/4 cup Crisco or other good shortening
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2 cups sugar
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1 teaspoon vanilla extract
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2 eggs, at room temperature
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1-3/4 cups all-purpose flour, unsifted
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3/4 cup cocoa
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1-1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1-3/4 cup milk
Instructions
- Preheat oven to 350°F.
- Grease and flour two 8- or 9-inch cake pans.
- Using an electric mixer, cream the butter, Crisco, sugar and vanilla until light and fluffy, about 4 minutes.
- Add the eggs, one at a time, and beat well.
- Stir together the flour, cocoa, baking powder, baking soda and salt.
- Add to the sugar mixture alternately with the milk, and mix well.
- Pour batter into prepared pans.
- Bake 30 to 35 minutes for 9-inch pans (or until wooden pick inserted in center comes out clean).
Bake 35 to 40 minutes for 8-inch pans. - Cool 10 minutes. Remove from pans to wire rack.
- Cool completely before frosting.
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