2 sticks real butter, room temp.
1/2 c. Crisco
1/2 c. Hershey cocoa
1 heaping tbsp. Argo cornstarch
3 c. sugar
3 c. flour (plain white Lily, all purpose sifted 3 times)
1/2 tsp. baking powder
6 lg. eggs
1 1/4 c. sweet milk
1 tsp. vanilla

Place butter, Crisco, cocoa and sugar in mixer and mix well until fluffy and changes color to a very light color. Add cornstarch; mix. Add a little flour; mix. Add 3 eggs, one at a time; mix. Add a little flour; add vanilla; add milk slowly (it will thin the batter down); last add flour. Pour into well greased and floured tube pan. Place in center of oven and bake at 325 degrees for 1 hour and a half. Take out of oven and let sit for 10 minutes, turn out on cake plate and wrap in Saran Wrap.

Sasanqua Garden Club