Coat a 10-inch bundt or tube pan with solid vegetable shortening then coat with granulated sugar (pour the extra sugar out) or coat with Wilton Cake Release.
Preheat oven to 350 degrees F.
In the bowl of your electric mixer beat butter, shortening and sugar together until creamy and fluffy. Stop the mixer and scrape the sides.
Add eggs, one at a time mixing until the yolk disappears before adding the next egg. Stop the mixer and scrape the sides.
In another bowl, sift together flour, salt, baking powder, and cocoa.
Mix coffee and milk together.
With the mixer on low, add flour mixture alternately with milk, mixing well after each addition.
Add vanilla and mix well.
Bake at 1 hour 15 to 25 minutes. Cake will be done with a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
Cool on a wire rack 20 minutes before inverting on a serving tray.
Serve and enjoy.
Seal in an airtight container after cake is completely cooled.
Store on the countertop for 3 days or in the refrigerator up to 7 days in an airtight container. Cake freezes well.
For the chocolate drizzle, I halved this recipe: Chocolate Frosting