Preheat oven to 325°F (160°C) - starting with a cold oven.

Mix Crisco and margarine in a large bowl.

Add sugar to the mixture.

Cream the mixture until smooth.

Add eggs, one at a time, to the creamed mixture.

Beat the mixture well after each egg addition.

Add butternut flavoring to the mixture.

In a separate bowl, mix cocoa with plain flour and self-rising flour.

Gradually add the flour and milk mixture to the wet ingredients.

Mix the batter well until combined.

Pour the batter into a large tube pan.

Bake in a cold oven at 325°F (160°C) for 1 1/2 hours.

Let cool completely before slicing and serving.