1 c. butter, softened (2 sticks butter)
1 c. shortening
3 c. sugar
5 large eggs
3 c. all-purpose flour
1/2 c. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tbsp. vanilla extract

Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine flour and next 3 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan.

Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and let cool completely on wire rack.

Yield: one 10-inch cake.

Icing: Use your favorite chocolate icing.