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Posted By elizabeth On August 15, 2010 @ 1:54 am In Rosh Hashana | 4 Comments
1 cup margarine, softened
1 cup sugar
1 cup flour
1 teaspoon baking powder
1-1/2 cups nondairy creamer
½ cup water
2 teaspoons vanilla
2 (15-1/2 oz.) cans of cream-style corn
Preheat oven to 350 degrees. Beat all ingredients together, adding corn last. Pour into deep 9 x 13 – inch pan. Bake uncovered for approximately 1 hour and 15 minutes – until top is golden and solid.
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