2 sticks butter (Parkay)
1/2 c. Crisco shortening
3 c. sugar
5 eggs
3 c. all-purpose flour, sifted
1/2 tsp. salt
1/2 tsp. baking powder
1 c. milk
1 tsp. vanilla
1 tsp. almond flavoring
1 tsp. butter flavoring

Blend butter and Crisco when they are at room temperature. I put bowl in microwave for 1 minute on defrost. Blend sugar and then blend the eggs in one at a time. Sift the flour, salt and baking powder. Alternate adding the flour mixture and the milk. Add the flavorings and mix for 5 minutes. Pour into a greased and floured bundt pan and bake 1 hour and 15 minutes in 350 degree oven. When the time has elapsed, turn the oven off and let the cake cool with the door open.

CHOCOLATE FROSTING:

1 stick (Parkay) butter
3 tbsp. Hershey's cocoa
5 tbsp. milk
1 box sifted 4X sugar
1 tsp. vanilla

Melt the stick of butter. Add the cocoa. Mix well and slowly add the warm milk. Now add the sifted sugar. Add the vanilla. Increase or decrease the milk or sugar to get the desired consistency.