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

ICING
1 pk Powdered sugar
1/3 c Milk; hot
1/2 c 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~ for 1 hour
and 25-30 minutes. After cake is cool, top with the icing.
For Icing: Sift together powdered sugar and cocoa. Beat 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.