1 c. butter, softened
1/2 c. shortening
3 c. white sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. salt
1/2 c. unsweetened cocoa
1 c. milk
1 tsp. vanilla extract
1/2 tsp. baking powder

Preheat oven to 325°F. Grease and flour a 10-inch 12-cup Bundt pan. Sift flour, baking powder, salt and cocoa; set aside. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk; mix well. Pour into Bundt pan.

Bake for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn onto a wire rack and cool completely.