1 c. butter
1/4 c. shortening
3 c. sugar
5 eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. baking powder
5 tbsp. cocoa
3 c. flour
1 c. sweet milk
1/2 can walnuts

Cream butter, shortening, sugar, eggs and vanilla. Sift together salt, baking powder, cocoa and flour. Add to creamed mixture alternately with the dry ingredients the milk. Add walnuts last. Bake in large tube pan for 1 hour and 25 minutes at 325 degrees. Check after 1 hour cooking as oven may be cooking a little fast. You may top this with confectioner's sugar icing, made with butter and 1 square of cocoa melted together. Add 1/2 box sugar and 1 tablespoon cream. If not smooth enough, add strong coffee, just enough to moisten and spread. Add the rest of the walnuts.

The secret of the cake is to cover while still warm. Leave out of stove for about 10 minutes, then put in your cake box and cover. This makes it moist. Ice a little later.