3 c. plain flour
3 c. white sugar
2 sticks butter, softened
8 tbsp. Crisco
6 eggs
1 c. milk (1/2 c. evaporated, 1/2 c. water)
1 bar German sweet chocolate melted in 1/4 cup water
1 tsp. baking powder
Pinch salt
1 tsp. vanilla extract
1 tsp. lemon extract
1 box confectioners' sugar
8 tbsp. cocoa
1 stick softened butter
Milk to spreading consistency evaporated
1 tsp. vanilla

Measure and sift flour. Measure again and sift twice, with salt and baking powder. Cream butter and Crisco, add sugar gradually and continue creaming until light. Add eggs, one at a time, continue beating. Add lemon and vanilla flavorings. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.

Pour 1/3 of batter into separate bowl and add chocolate. Grease and flour tube pan. Pour 1/2 of vanilla batter into pan. Swirl once around entire pan with wooden spoon handle to marbleize. Bake in preheated oven at 325 degrees for 1 hour 20 minutes. Cool before icing.

ICING:

1 box confectioners' sugar
8 tbsp. cocoa
1 stick softened butter
Milk to spreading consistency (evaporated)
1 tsp. vanilla

Sift sugar and cocoa together. Add butter and blend in well. Add milk a little at a time, mixing well. Add vanilla before icing becomes too soft.