(I grew up eating this cake, it’s simple to make and boy is it ever good!)

1 cup plus 2 tablespoons soft butter or margarine
3/4 cup plus 2 tablespoons granulated sugar
4 eggs
1/2 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1/4 cup plus 1 tablespoon unsweetened cocoa powder
1/4 cup plus 1 tablespoon powdered sugar
Additional powdered sugar

Grease two 7-inch fluted savarin pans, (small bundts can be used). Sprinkle with fine breadcrumbs. Preheat oven to 400°F.
Cream butter or margarine and granulated sugar in a large bowl until pale and fluffy. Beat in eggs one at a time. Stir in milk.

Sift flour with baking powder. Carefully fold into creamed mixture. Divide batter into 2 equal portions.
Divide 1 portion between prepared pans. Sift cocoa and powdered sugar together and fold into remaining portion.

Divide chocolate portion between both pans. Lightly blend both mixtures in pans by swirling carefully with a skewer or knife.

Bake 1 to 1-1/4 hours or until skewers inserted in centers of cakes come out clean. Remove cakes from pans; cool on a rack.
Sift additional powdered sugar over cooled cakes.