1 1/4 c. soft butter
2 1/2 c. sugar
5 eggs
2 1/2 c. sifted flour
1 1/4 tsp. baking powder
1/2 tsp. salt
1 c. less 2 tbsp. milk
2 tsp. vanilla
1/4 c. cocoa, sifted

Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition. Sift together flour, baking powder and salt. Add sifted dry ingredients alternately with milk and vanilla to creamed mixture. Blend 2 cups cake batter with the cocoa. Alternately spoon vanilla and chocolate batter into a lightly greased and floured 10 inch tube pan. Bake in a slow oven (325 degrees) for 70 minutes. Dust with confectioner's sugar.