1 c. butter
1/2 c. Crisco
3 c. of sugar
5 eggs
1 tsp. vanilla
3 c. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
4 to 5 tsp. cocoa
1 c. milk

Beat butter and Crisco. Add sugar and mix well. Add eggs, one at a time, beating after each egg. Beat in vanilla. Combine dry ingredients in a separate bowl then add alternately with milk to creamed mixture.

Bake in a greased 10 inch tube pan at 325°F for 80 minutes or until cake bounces back when touched.

Glaze:

1 1/2 6-oz. pkg. semisweet chocolate pieces
1/2 cup with 1 tbsp. butter
1 1/2 tsp. milk
1 1/2 tsp. light corn syrup

Mix all ingredients together in sauce pan over low heat. Mix well, siring until smooth. Pour over cooled cake.