1 2/3 c. sugar
1 c. Crisco (only)
1 c. whole eggs
2 c. flour
1 tsp. butter flavoring
1 tsp. vanilla flavoring
Dash of salt
Cocoa to taste & color

Cream together sugar and Crisco. Add eggs and beat 8 minutes on high speed. Add flour. Mix carefully and beat until creamy. Divide dough and add cocoa to one part. Put in tube pan by spoonfuls and alternate kinds of dough. Give each a swirl over the other. Bake at 325 degrees until brown, about 1 hour. Measure eggs before shortening and it won't stick to cup. Cake freezes and is good.