1/2 c. vegetable shortening
3 c. sugar
6 eggs
1 tsp. vanilla
1/2 tsp. baking powder
Dash of salt
3 c. flour
1 c. milk
2 heaping tbsp. cocoa

1. Cream together butter and shortening, gradually adding sugar; continue to beat until light and fluffy. Blend in eggs, one at a time, creaming well after each. Blend in vanilla.

2. Sift together baking powder, salt, and flour; add alternately with milk to creamed mixture, beginning and ending with dry ingredients.

3. Meanwhile, combine 3 tablespoons water, or a little more if needed, and cocoa; bring to a boil, stirring to dissolve. Cool.

4. Divide cake batter into halves. Blend cooled cocoa mixture into one portion; add to other portion and twirl to blend. Pour into a greased and floured tube pan. Bake in a 325 degree oven for 1 1/2 hours without opening the door. Test cake. If done, remove. If not, bake until done. Allow to cool a few minutes. Turn out on rack. Cool. Frost as desired.