1/2 lb Butter or margarine
1/2 c Vegetable shortening
3 c Sugar
5 Eggs
3 c Sifted flour; plain
1/2 c Cocoa
1/2 ts Salt
1/2 ts Baking powder
1-1/4 c Milk
1 ts Vanilla
1/2 c Cocoa
Icing:
1 pk Powdered sugar
1/3 c Milk; hot
1/2 c Butter
1 ts Vanilla
Cream butter, shortening and sugar by hand until creamy.
Beat on medium speed with electric mixer until creamy. Add
1 egg at a time and beat well after each addition. Mix all
dry ingredients together and add alternately with milk,
beginning and ending with flour. Add vanilla and use low
speed to mix well, scraping down sides with a rubber
spatula. Prepare a large tubed pan; grease and line bottom
with waxed paper. Bake at 325 for 1 hour and 25-30
minutes. After cake is cool, top with the icing.
For Icing: Sift together powdered sugar and cocoa. Beat
butter until creamy. Add small amount of sugar mixture,
beating on low speed. Add hot milk and remainder of sugar.
Beat well and scrape sides of bowl with rubber spatula. Add
vanilla; beat well and spread on cooled cake.
