Instructions: Beat butter with sugar until very light and fluffy. Blend in eggs one at a time. Sift dry ingrdients. add dry ingredients alternately with milk into creamed mixture. Turn batter into a greased and floured 9 inch tube or angel pan. Sprinkle with the topping or if desired add 1/2 batter/ 1/2 topping and repeat and swirl cocoa mixture into batter with knife. Bake 350 for 45 minutes to 1 hour or tested done. remove cake after 15 minutes to cool completely. Cake freeezes well. wonderfully light and tasty.

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