INGREDIENTS

INSTRUCTIONS

Preheat oven to 325 degrees. Grease and flour a 10 inch tube or Bundt
pan, tapping out any excess flour, and set aside.  Cream the butter and
Crisco together in a large mixing bowl with an  electric mixer till
light and fluffy. Add the sugar and continue  beating till well
blended. Add the eggs one at a time, beating after  each addition till
well blended. Into another bowl, sift together the  flour, baking
powder, salt and cocoa and add alternatively with the  milk to the
batter, beating well. Add the vanilla and beat till well  blended. Pour
the batter into the prepared pan and "spank" the bottom  of the pan to
distribute the batter evenly and eliminate any air  bubbles. Bake 1
hour and 10 minutes or till a straw or cake tester  inserted in the
center comes out clean, then let the cake cool  completely in the pan
before turning out onto a cake plate.  With a rubber spatula, spread
the frosting liberally and evenly over  the top and sides of the cake,
let cool completely and keep covered  till ready to serve.  Makes 12
servings.  Chocolate Marshmallow Frosting:  In a large, heavy saucepan,
combine the sugar, evaporated milk and  marshmallows, bring to a boil
over moderate heat and cook for 6  minutes, stirring. Remove the pan
from the heat, add the butter,  chocolate chips and vanilla and beat
with a wooden spoon till the  frosting is thick and smooth, about 10
minutes.  Yields about 3 cups frosting; enough for the top and sides of
a  10inch tube cake or a 3layer 9inch cake, or for about 2 dozen
cupcakes.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 10637
Calories From Fat: 4205
Total Fat: 482.4g
Cholesterol: 1791.2mg
Sodium: 3264.4mg
Potassium: 2750.3mg
Carbohydrates: 1591.4g
Fiber: 27.7g
Sugar: 1382g
Protein: 87.3g