Chocolate Pound Cake with Butter Cream Frosting

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

---------------------------BUTTER CREAM FROSTING--------------------------- 3/4 c Margarine; softened

3 oz Cream cheese; softened

pn Salt 16 oz Powdered sugar; plus

1/2 c Powdered sugar

1/4 c Milk; to 1/2 cup

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.