1 1/4 c. soft butter
1 1/2 c. sugar
5 eggs
2 1/2 c. sifted flour
1 1/4 tsp. baking powder
1/3 tsp. salt
1 c. less 2 tbsp. milk
2 tsp. vanilla
1/4 c. cocoa, sifted
Confectioners' sugar for top

Cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition. Sift together flour, baking powder and salt. Add alternately with milk and vanilla to creamed mixture. Take out 2 cups cake batter. Blend cocoa into it. Alternately spoon light and chocolate batters into slightly greased and floured 10" tube pan or 10" cast aluminum bundt cake pan.

Bake in slow oven, 325 degrees, for 1 hour and 10 minutes for a 10" tube pan or 1 hour and 30 minutes for the heavier bundt pan, or until cake tests done. Cool in pan about 10 minutes.

Invert cake on wire rack and remove the pan. Cool cake thoroughly. Sift confectioners' sugar. Makes 10 to 12 servings. This is a deliciously buttery and moist cake. If you would like a richer chocolate color, increase the amount of cocoa by 2 or 3 tablespoons.