1/2 lb. butter
1 c. shortening
3 c. sugar
5 eggs, room temperature
3 c. flour
1/2 tsp. baking powder
1 tsp. salt
5 tbsp. cocoa
1 tbsp. instant coffee
1 c. milk
1 tbsp. vanilla

Cream butter, shortening and sugar; add eggs, one at a time, beating thoroughly after each egg.

Sift flour, baking powder, salt, cocoa and instant coffee together and add to creamed mixture a little at a time, along with milk until thoroughly mixed. Add vanilla and mix well.

Pour into greased and floured bundt pan and bake 1 1/2 hours at 320 degrees. Test center for "doneness." Let cool on rack 5 minutes before removing from pan. Sift powdered sugar over warm cake, if desired.