Chocolate Pound Cake With Butter Cream Frosti

1 c Butter; softened
1/2 c Margarine; softened
3 c Sugar
5 Eggs
3 c All-purpose flour
1/2 ts Baking powder
1/2 ts Salt
1/2 c Cocoa
1 c Milk
1 ts Vanilla extract

Cream butter and margarine until smooth; add sugar and beat until
light and fluffy. Add eggs, one at a time, beating well after each
addition. Combine dry ingredients, and add to creamed mixture
alternately with milk and vanilla. spoon batter into a well-greased
10 inch tube pan or Bundt pan. Bake at 325 degrees for 35 minutes;
reduce heat to 200 degrees and bake an additional 35 to 40 minutes.
Cool; spread with Butter Cream Frosting, and decorate as desired.
Butter Cream Frosting: Cream margarine and cream cheese until light
and fluffy. Add salt and sugar, a small amount at a time, beating
until smooth. Slowly beat in just enough milk to make mixture
spreadable; add vanilla.

Yields
1 Cake