2 sticks (1 c.) butter
1/2 c. solid shortening
2 1/2 c. minus 1 tbsp. sugar
5 extra lg. eggs
3 c. plus 2 tbsp. unsifted cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 1/4 c. milk
2 tsp. vanilla
Chocolate Frosting

Cream together butter, shortening, and sugar until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking powder, salt, and cocoa. Add dry ingredients alternately with milk and vanilla to egg mixture. Mix well after each addition. Bake in greased and floured 10 inch tube pan in oven preheated to 350 degrees about 1 hour and 10 minutes or until wooden pick inserted in center comes out clean. (Cake will crack on top. This is characteristic of pound cakes.) Let cool in pan until it can be handled. Loosen edge with spatula. Invert on wire rack to cool completely. Ice with chocolate frosting.

CHOCOLATE FROSTING:

1/2 stick (1/4 c.) butter
2 squares (1 oz. each) unsweetened chocolate, melted
1 lb. powdered sugar, sifted
1 tsp. vanilla
Cream or milk

Combine butter and chocolate. Add powdered sugar, breaking up butter with back of spoon to distribute it throughout the sugar. Add vanilla and enough cream or milk to make frosting of spreading consistency.