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1
For Cake:.
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2
Preheat oven to 350.
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3
Stir first 5 ingredients directly into an ungreased 9X13 cake pan.
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4
In a bowl, stir together water, vinegar, and vanilla; pour over dry ingredients.
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5
Pour oil over all.
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6
Using a fork, stir until mixture is a uniform color and has no lumps.
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7
Bake 30-35 minutes or until a toothpick inserted in center comes out clean.
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8
Cool COMPLETELY in pan then frost with icing #1 and drizzle icing #2 over that.
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9
Icing #1.
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10
Whisk together flour and milk in a small saucepan over medium-high heat; cook, whisking constantly, until mixture has thickened.
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11
Remove from heat and cool to room temperature.
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12
Beat butter and sugar together until light and fluffy.
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13
Add flour mixture and beat until icing is fluffy and sugar is dissolved.
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14
Icing #2.
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15
Needs to be scaled way down because if you use it all it makes a big soupy mess on top of the cake so I always throw MOST of this away!
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16
Combine first 5 ingredients in a saucepan over medium heat until butter melts, stirring well.
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17
Increase heat to medium-high and bring to a boil; cook 1 minute, without stirring.
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18
Remove from heat and stir in vanilla.
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19
Beat until thick.
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20
I always use one of those squirt bottles you can get anywhere for this step; pour into squirt bottle and drizzle as much as you want on top of cake over icing #1.
