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1 c Butter / margarine; softened 1/4 c Cocoa
1 c Shortening 1/2 ts Baking powder
3 c Sugar 1/2 ts Salt
5 lg Eggs 1 c Milk
3 c All-purpose flour 1 tb Vanilla extract
Beat butter and shortening at medium speed with an electric mixer
about 2 minutes or until creamy. Gradually add sugar, beating at
medium speed 5 to 7 minutes. Add eggs, one at a time, beating just
until yellow disappears.
Combine flour and next 3 ingredients; add to butter mixture
alternately with milk, beginning and ending with flour mixture. Mix
at low speed just until blended after each addition. Stir in
vanilla. Pour batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 30 minutes or until a wooden pick
inserted in center of cake comes out clean. Cool in pan on a wire
rack 10 to 15 minutes; remove from pan, and let cool completely on
wire rack. Yield: 1 x 10″ cake.
Old family recipe of Louise Floyd of Alabama; in November, 1994
“Southern Living”. Typos by Jeff Pruett.
Yields
1 x 10″ cake
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