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1
Preheat oven to 325 degrees.
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2
Grease and flour a 12-cup tube pan; set aside.
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3
In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
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4
Add eggs, one at a time, beating well after each addition.
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5
In another bowl, sift together flour, cocoa, baking powder, and salt.
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6
Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
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7
Pour batter into prepared pan.
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8
Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
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9
Note: You may have to bake your cake longer than the stated time, depending on your oven.
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10
Let cool in pan for 15 minutes.
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11
Invert onto a cooling rack and let cool completely.
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12
Place cake on a cake plate, ready to frost, before making fudge icing.
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13
Frost with fudge icing as soon as it reaches the proper spreading consistency.
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14
For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
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15
Bring to a boil over medium heat.
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16
Let boil for 2 minutes.
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17
Remove from heat and add vanilla.
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18
Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
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19
If making icing on a rainy day, it may take longer to reach a spreadable consistency.
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20
If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.
