1 cup (2 sticks) butter
1 cup shortening (Crisco)
3 cups sugar
5 eggs
2 1/2 cups cake flour
1/2 cup cocoa
1/2 tsp. baking powder
1 tsp. vanilla
1 cup milk

Preheat oven to 350°F. Mix dry ingredients together and set aside.

Cream butter and shortening. Add sugar and mix well. Add eggs and half of dry ingredients, then add milk and beat well. Add remainder of dry ingredients and beat well. Add vanilla and continue to beat well. Pour into ungreased tube pan.

Bake at 350°F for 60 to 70 minutes. Allow cake to cool for about an hour before removing from pan.

Sprinkle top with confectioners' sugar, if desired.

Note: Will keep well in freezer or for 1 to 1 1/2 weeks, wrapped well, in the refrigerator.

Submitted by: Jeanna Reed