1 c. butter
1/2 c. shortening
3 c. sugar
5 eggs
3 c. sifted flour
1/4 tsp. baking powder
1/2 c. cocoa
1 1/4 c. milk
1 tsp. vanilla

Cream butter and shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beat after each addition. Combine flour, baking powder and cocoa, stir well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla.

Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and let cool completely. Spread fudge frosting on top and sides of cake.

FUDGE FROSTING:

2 c. sugar
1/4 c. cocoa
1/4 tsp. salt
2/3 c. milk
1/2 c. shortening
1 tsp. vanilla

Combine all ingredients except vanilla in a heavy saucepan. Bring to a boil stirring constantly. Boil 2 minutes stirring constantly. Remove from heat. Pour into a small mixing bowl, add vanilla. Beat at high speed of mixer 5 minutes.