Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. In large bowl, combine sugar, 1 cup margarine, shortening and 1 teaspoon vanilla; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition. In medium bowl, combine flour, 1/4 cup cocoa, baking powder and salt. Alternately add flour mixture and milk to sugar mixture, beginning and ending with flour mixture and beating well after each addition. Pour batter into greased and floured pan. Bake at 350 degrees F for 70 to 85 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, combine 2 tablespoons cocoa, water, corn syrup and 2 tablespoons margarine. Cook over low heat until mixture thickens, stirring constantly. Remove from heat. Stir in 1/4 teaspoon vanilla and powdered sugar; beat until smooth. Spread glaze over top of cooled cake, allowing some to run down sides. Yield: 16 servings. HIGH ALTITUDE Above 3500 Feet: Increase flour to 3-1/4 cups. Bake at 375 degrees F for 70 to 80 minutes. NUTRITION PER SERVING Calories 450; Protein 5g; Carbohydrate 62g; Fat 22g; Sodium 270mg. Recipe by: Angie Van Coops
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|Serving Size: 1 Serving (4491g)|
|Recipe Makes: 1|
|Calories from Fat: 5599 (42%)|
|Amt Per Serving||% DV|
|Total Fat 622.1g||830 %|
|Saturated Fat 215.3g||1077 %|
|Monounsaturated Fat 246g|
|Polyunsanturated Fat 117.2g|
|Cholesterol 5774.2mg||1777 %|
|Sodium 2132.8mg||74 %|
|Potassium 4427.7mg||117 %|
|Total Carbohydrate 1924.1g||566 %|
|Dietary Fiber 52.9g||212 %|
|Sugars, other 1871.2g|
|Protein 194.9g||278 %|
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Calories per serving: 13458
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