1 cup butter
1/4 cup shortening
2-1/4 cups sugar
1-1/2 cup buttermilk or sour milk
3 cups sifted cake flour
3/4 cups Hershey's cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 eggs, separated
1 teaspoon vanilla

Cream butter, shortening and sugar together until light and fluffy. Add buttermilk/sour milk and flour which has been sifted with the soda, baking powder and salt alternately, then add the cocoa, then the well-beaten egg yolks. Lastly, add the egg whites which have been stiffly whipped, then the vanilla. Pour into three well-greased and floured 9 inch cake pans. Bake in a moderate oven, 350, for 30-35 minutes. From The Hershey's 1934 Cookbook.