2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs (one at a time)
1 tsp. salt
3 c. plain flour
1/2 tsp. baking powder
1/2 c. cocoa
1 1/4 c. milk
2 tsp. vanilla flavoring

Chocolate Icing Glaze:

1/2 lb. 4x or 10x powdered sugar
1/4 stick butter
1/4 c. cocoa
milk
1/2 tsp. vanilla flavoring

Cream butter, Crisco and sugar; mix until blended. Add one egg at a time; mix well after each addition. Sift dry ingredients three times. Add both mixtures together and mix batter about 3 or 4 minutes at high speed. Batter will look shiny. Do not overmix. Pour into 10 x 4 1/2-inch tube pan, slightly greased and floured.

Bake at 300°F for 1 hour and 15 minutes. Do not overbake. Insert cake tester or clean broom straw in center to be sure cake is done.

GLAZE: Sift sugar and cocoa together twice. Blend with milk (about 2 Tbsp, enough to be smooth). Glaze upside-down. Add vanilla flavoring. Glaze warm.