Instructions: Preheat oven to 325 degrees. Grease and flour a 10 inch tube or Bundt pan, tapping out any excess flour. Set aside.

Cream the butter and Crisco together in a large mixing bowl with an electric mixer until light and fluffy. Add the sugar and continue beating until well blended. Add the eggs, one at a time, beating after each addition until well blended.

Into another bowl, sift together the flour, baking powder, salt and cocoa and add alternately with the milk to the batter, beating well. Add the vanilla and beat until 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 until a cake tester inserted in the center comes out clean. Let cake cool completely in the pan before turning out onto a cake plate.

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 until the frosting is thick and smooth, about 10 minutes.

With a rubber spatula, spread the frosting liberally and evenly over the top and sides of the cake. Let cool completely and keep covered until ready to serve.

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