Cake:
1/2 cup vegetable shortening
1/2 cup (1 stick) butter or margarine
2 3/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 teaspoon baking powder
5 heaping tablespoons unsweetened cocoa powder
1 cup milk
Frosting:
1 (6-ounce) package semisweet chocolate pieces
1/2 cup light cream, evaporated milk or evaporated skim milk
1 cup (2 sticks) butter or margarine
2 1/2 cups confectioners' sugar, sifted
For cake: Lightly grease and flour a 10-inch tube pan and set aside. In the large bowl of an electric mixer, beat the shortening, butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla and mix until just incorporated. In a small bowl sift together the flour, baking powder and cocoa powder, then gradually sift them into the mixer bowl. Mix on low speed until well-combined. Slowly add milk and mix again on low speed until combined. Pour into prepared pan. Place pan in cold oven, then set oven at 325 degrees. Bake for about 1 hour and 15 minutes or until a tester inserted in the center of the cake comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to finish cooling. For frosting: In a medium heavy saucepan combine chocolate pieces, cream and butter
stir over medium heat until smooth. Remove from heat. Whisk in confectioners' sugar until well-blended. Pour into a large bowl
place this bowl in a larger bowl of ice and beat until the mixture is thick enough to hold its shape. Spread on sides and top of cake.
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