1 c  Butter; softened
1/2 c  Margarine; 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 extract

–BUTTER CREAM FROSTING–
3/4 c Margarine; softened
3 oz Cream cheese; softened
pn Salt
16 oz Powdered sugar; plus
1/2 c Powdered sugar
1/4 c Milk; to 1/2 cup
1 ts Vanilla extract

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.