3 c. sugar
3 c. cake flour, unsifted
6 eggs
1 c. milk
1 tsp. vanilla
1 tsp. salt
1/2 c. cocoa
3 sticks butter, softened plus 2 level tbsp. Crisco, creamed together

Beat butter until it is soft and light. Add sugar and beat well. Add eggs one at a time, beating after each addition. Add vanilla.

Sift flour, salt, and cocoa together. Blend into butter mixture alternately with milk, beating well after each addition.

Start in a cold oven set at 300 degrees for 2 hours. Test with straw inserted in middle about 10 minutes before 2 hours. Set on rack to cool. Remove in 10- 15 minutes. Use a large tube pan which has been greased and floured well.

FROSTING:

1 sm. square cream cheese
2 tbsp. butter
1 1/2 square unsweetened chocolate, melted (use less or more if desired)
Milk
1 tsp. vanilla
1/2 tsp. salt
About 2/3 lb. powdered sugar

Beat cream cheese and butter until light. Add melted chocolate and salt. Gradually add sugar, along with a little milk, until about 2/3 to 3/4 pound sugar used. Add vanilla and beat well. Thickness can be controlled by the amount of milk used.

Spread on cooled cake.

Can be kept in refrigerator for a few days in covered container or it freezes well.