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Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack. From The Food Fare Section Rocky Mountain News September 3, 1986
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|Serving Size: 1 Serving (190g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 101 (16%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 161.5mg||6 %|
|Potassium 73.1mg||2 %|
|Total Carbohydrate 134.6g||40 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 132.9g|
|Protein 3.8g||5 %|
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Calories per serving: 639
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