1 c Butter; softened 1/2 ts Baking powder
1/2 c Margarine; softened 1/2 ts Salt
3 c Sugar 1/2 c Cocoa
5 Eggs 1 c Milk
3 c All-purpose flour 1 ts Vanilla extract
BUTTER CREAM FROSTING
3/4 c Margarine; softened 1/2 c Powdered sugar
3 oz Cream cheese; softened 1/4 c Milk; to 1/2 cup
pn Salt 1 ts Vanilla extract
16 oz Powdered sugar; plus
Cream butter and margarine until smooth; add sugar and beat until
light and fluffy. Add eggs, one at a time, beating well after each
addition.
Combine dry ingredients, and add to creamed mixture alternately with
milk and vanilla. spoon batter into a well-greased 10 inch tube pan
or Bundt pan. Bake at 325 degrees for 35 minutes; reduce heat to 200
degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese until light
and fluffy. Add salt and sugar, a small amount at a time, beating
until smooth. Slowly beat in just enough milk to make mixture
spreadable; add vanilla.
Yields
1 cake
