From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 3 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup margarine
  • 1/2 cup shortening
  • 3 cups sugar
  • 5 eggs
  • 2 teaspoons vanilla
  • 1/2 cup cocoa
  • 1 cup milk
  • Powdered sugar (optional)


Heat oven to 325 degrees.  Grease and flour Bundt pan.  Sift flour, salt and baking powder together; set aside.  Cream margarine, shortening and sugar until fluffy.  Add eggs, vanilla and cocoa; beat until smooth.  Add sifted dry ingredients alternately with milk, beginning and ending with dry ingredients.  Mix well.  Remove 2 cups batter, and make cupcakes.  (Bake the cupcakes while cake is baking, but bake them only 30-45 minutes.)  Pour remainder of batter into prepared Bundt pan.  Bake in preheated oven at least 1 hour, or until done.  Let cake stand in pan for about 30 minutes; then invert onto wire rack.  Powdered sugar may be sifted on top just before serving.  (Sugar turns brown if put on in advance.)  This cake is even better 1 or 2 days after it is made, as it becomes more moist.  Freezes well.

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