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Mock German Chocolate Cake

1 Cup Butter or Crisco
1 Cup Buttermilk
2 Cups Sugar
4 Eggs
2 1/2 Cups Sifted Cake Flour
3 Tbsp. Watkins Baking Cocoa
1 teas. Baking Soda
2 Tbsp. Hot Water
1 teas. Watkins Vanilla, Original Double-Strength
Few drops of Red Food Coloring

Cream Crisco or butter; add sugar gradually. Add eggs one at a time. Alternate flour and cocoa with butter-milk. Add Watkins Vanilla and food coloring. Add soda and water mixture that has cooled down last. Bake for 35 minutes in 350 deg. F. oven in two 7 1/2" x 11 1/2" pans well greased and floured.

Sour Cream Filling:
1 Large Can Evaporated Milk
1/3 Cup Buttermilk
1/3 Cup Sugar
2 Tbsp. Butter
1 teas. Watkins Vanilla, Original Double-Strength
Pinch of Salt

Add water to the can of milk to make 2 cups. Add butter milk. Add flour and sugar mixture to milk. Cook until thick over low heat (I like to use a double boiler). Add butter and Watkins Vanilla. Cool. Spread on cake. You can add chopped pecans and cherries or coconut to the mixture. This makes enough to fill and put on top and sides, especially when you add 1 cup Chopped Pecans and 1 Cup Coconut.

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