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Print this Recipe    Whole Wheat

Whole Wheat Chocolate Cake

1 1/2 cup sugar
1 cup flour, sifted
3/4 cups whole wheat flour, stirred
2 teaspoons baking soda
1 teaspoon salt
1 cup butter or regular margarine
1 cup water
1/4 cup cocoa
2 large eggs, Beaten
1/2 cup sour cream
1/2 cup butter or regular margarine
6 teaspoons milk
1/4 cup cocoa
1 pound confectioners sugar, (1 box)
1 teaspoon vanilla extract

Stir together sugar, flour, whole wheat flour, baking soda and salt
in a mixing bowl. Combine butter, water and cocoa in saucepan.
Bring mixture to a boil, stirring constantly. Remove from heat.
Pour into flour mixture. Mix well, using wooden spoon. Blend in
eggs and sour cream, mixing well. Pour batter into greased 13 x 9
x 2-inch baking pan. Bake in preheated 375 degree F. oven 30
minutes or until cake tests done. Cool in pan on rack. Meanwhile
prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa
Frosting over all. Cool completely. Cut into squares.

COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook
over medium heat until butter is melted and mixture is smooth.
Stir in confectioners' sugar, that has been sifted. Continue cooking
over low heat until confectioners' sugar is completely dissolved.
Remove from heat. Stir in vanilla. Frost cake immediately.


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