Millard's Candy Orange Slice Cookies

Cream butter; gradually add sugar and beat until light and fluffy.

Beat in eggs, one at a time, creaming well after each addition.

Sift together flour, baking powder and salt.

Add them together alternately with the milk and vanilla to the creamed mixture.

Take out 2 cups of cake batter and blend the cocoa into it.

Alternately spoon the light and chocolate batters into a greased and floured 10-inch tube pan or a 10-inch cast-aluminum Bundt pan.

Bake in slow oven (325°) for 70 minutes for a 10-inch tube pan or 90 minutes for Bundt pan, or until cake tests done. Cool in pan about 10 minutes.

Invert cake onto wire rack and remove the pan.

Cool the cake thoroughly.

Sift on confectioners sugar.