Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | BUTTER |
| ¼ cup | SHORTENING |
| 2 cups | SUGAR |
| 1 teaspoon | VANILLA |
| 2 eaches | EGGS |
| ¾ teaspoon | BAKING SODA |
| ¾ cup | COCOA |
| 1¾ cup | FLOUR |
| ¾ teaspoon | BAKING POWDER |
| ⅛ teaspoon | SALT |
| 1¾ cup | MILK |
CREAM TOGETHER THE BUTTER, SHORTENING, SUGAR, AND VANILLA UNTIL LIGHT AND FLUFFY. BLEND IN EGGS. COMBINE DRY INGREDIENTS IN A BOWL. ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK. BLEND WELL. POUR INTO TWO GENEROUSLY GREASED AND FLOURED 9" ROUND CAKE PANS. BAKE AT 350 DEG F FOR 30 TO 35 MINUTES OR UNTIL CAKE TESTER COMES OUT CLEAN. COOL, REMOVE FROM PANS AND ICE AS DESIRED. FROM HELEN HAYDON, KCMO.