This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bilkers Estate in Cleburne, Texas in 1983.



  1. Grease two small bundt pans.
  2. Sprinkle with fine breadcrumbs.
  3. Preheat oven to 400°F.
  4. Cream butter and sugar in a large bowl until pale and fluffy.
  5. Beat in eggs one at a time then stir in milk.
  6. Sift flour with baking powder then carefully fold into creamed mixture.
  7. Divide batter into 2 equal portions.
  8. Divide 1 portion between prepared pans.
  9. Sift cocoa and powdered sugar together and fold into remaining portion.
  10. Divide chocolate portion between both pans.
  11. Lightly blend both mixtures in pans by swirling carefully with a skewer or knife.
  12. Bake 1 hour then remove cakes from pans and cool on a rack.
  13. Sift additional powdered sugar over cooled cakes.
Community content is available under CC-BY-SA unless otherwise noted.