1/2 lb Butter or margarine
1/2 c Vegetable shortening
3 c Sugar
5 Eggs
3 c Sifted flour; plain
1/2 c Cocoa
1/2 ts Salt
1/2 ts Baking powder
1 1/4 c Milk
1 ts Vanilla
1/2 c Cocoa

Cream butter, shortening and sugar by hand until creamy. Beat on
medium speed with electric mixer until creamy. Append 1 egg at a time
and beat well after each enlargement. Mix all dry ingredients together
and add alternately with milk, beginning and ending with flour. Add
vanilla and use low speed to mix swell, scraping down sides with a
rubber spatula. Prepare a large tubed pan; grease and line bottom
with waxed composition. Bake at 325~ for 1 hour and 25-30 proceedings. After
cake is coolheaded, top with the ice.
For Ice: Sift together powdered sugar and cocoa. Beat butter until
creamy. Add small amount of sugar assortment, beating on low velocity. Add
hot milk and remainder of boodle. Beat well and scrape sides of bowl
with rubber spatula. Add vanilla; beat well and spread on cooled coat.

Yields
24 Servings