1/2 lb. butter
1/2 c. vegetable shortening
3 c. sugar
5 eggs
1 c. milk
3 c. cake flour
1/2 tsp. salt
1/2 tsp. baking powder
4 heaping tbsp. cocoa
1 tsp. vanilla

Cream together butter, shortening and sugar. Add eggs, one at a time, beating well after each. Lower speed on mixer and add flour, salt, baking powder and cocoa which have been sifted together, alternately with the milk. Add vanilla.

Bake in a large greased and floured tube pan at 325 degrees on middle rack of oven for 1 hour and 20 minutes. Do not overcook. Test with straw or tester and if no cake sticks to it, cake is done. Place on rack. Cool before icing.

CHOCOLATE ICING:

2 sq. chocolate or 1/2 c. cocoa
1 stick butter
1 tbsp. light corn syrup
1 tsp. vanilla
2 c. sugar
2/3 c. milk

Cook together and let come to a good rolling boil for 3 minutes or soft ball stage on candy thermometer, stirring constantly. Let cool. Add vanilla; beat until spreading consistency.