1/2 lb Butter or margarine
1/2 c Vegetable shortening
3 c Sugar
5 ea Eggs
3 c Sifted flour; plain
1/2 c Cocoa; Hershey’s pref.
1/2 ts Salt
1/2 ts Baking powder
1 1/4 c Milk
1 ts Vanilla
1/2 c Cocoa
1 pk Powdered sugar
1/3 c Milk; hot
1/4 lb Butter
1 ts Vanilla
Cream butter, shortening and sugar by hand until creamy. Beat on
medium speed with electric mixer until creamy. Add 1 egg at a time
and beat well after each addition. Mix all dry ingredients together
and add alternately with milk, beginning and ending with flour. Add
vanilla and use low speed to mix well, scraping down sides with a
rubber spatula.
Prepare a large tubed pan – grease and line bottom with waxed
paper. Bake at 325 deg. for 1 hour and 25 to 30 minutes. After cake
is cool, top with the icing.
For Icing: Sift together powdered sugar and 1/2 c. cocoa. Beat 1
stick butter until creamy. Add small amount of sugar mixture, beating
on low speed. Add hot milk and remainder of sugar. Beat well and
scrape sides of bowl with rubber spatula. Add vanilla; beat well and
spread on cooled cake.
Yields
24 Servings