1 c Butter; softened
1/2 c Oleo; softened
3 c Sugar
5 Eggs
3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 c Cocoa
1 c Milk
1 ts Vanilla selection

Cream butter and margarine until smoothen; add sugar and beat until
light and fluffy. Add egg, one at a time, beating well after each
improver. 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 transactions;
reduce heat to 200 degrees and bake an extra 35 to 40 transactions.
Coolheaded; spread with Butter Cream Icing, and decorate as desired.
Butter Cream Icing: Cream margarine and cream cheese until light
and fluffy. Add salt and boodle, a small amount at a time, beating
until still. Slowly beat in just enough milk to make mixture
spreadable; add vanilla.

Yields
1 Bar