1 c. butter, softened
1/2 c. butter
5 lg. eggs

3 c. sugar
3 c. all purpose flour

1/2 tsp. salt
1 tsp. baking powder
1/2 c. powered cocoa
1 c. milk
2 tsp. vanilla

Cream butter, butter for 3 minutes at medium speed. Add 1 egg and gradually add sugar. Beat 4 to 5 minutes and then, add 4 eggs, one at a time. Beat well on high speed. Sift dry ingredients together. Add flour (1 1/4 c.) alternating with milk on low speed until all is added. Add vanilla and beat well. Pour into greased floured tube pan. Place pan of warm water on top shelf and cake on lowest shelf. Remove water after one hour. Bake at 325 degrees for 1 hour and 20 minutes. Cool on rack for 15 minutes.

CHOCOLATE ICING:

1/2 c. butter
2 tbsp. powdered cocoa
Pinch of salt
3/4 c. sugar
1/4 c. firmly packed brown sugar
3/4 c. evaporated milk
1 egg yolk
1 tsp. vanilla
2 c. powdered sugar

In a suace pan, cook butter, cocoa, salt, sugars and evaporated milk over low to medium heat until mixture bubbles. Cook for 5 minutes at bubbling boil, stirring constantly from beginning on the stove. Remove and allow to set 5 minutes. Add unbeatened egg yolk and vanilla. Beat well. Gradually beat in powdered sugar until mixture reaches spreading consistency.