Chocolate Pound Cake

• 1/2 c. Crisco
• 2 sticks margarine (not whipped type or light)
• 1 Tbsp. vanilla flavoring (more if use imitation)
• 5 eggs
• 3 c. sugar
• 3 c. plain flour, sifted (White Lily or Pillsbury)
• 1/3 c. cocoa
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 1/3 c. milk

1. Let margarine soften and eggs get to near room temperature. Sift dry ingredients together.
2. Cream Crisco, margarine and flavoring together.
3. Add sugar and eggs alternately.
4. Add dry ingredients alternately with milk.
5. Start in a cold oven.
6. Bake in 9 or 10-inch tube pan at 325u0b0 for 80 minutes (1 hour and 20 minutes).
7. Turn out and upright on a cooling rack or towel to cool. Do not cut until completely cool; flavor seems to evaporate otherwise.

crisco, margarine, vanilla flavoring, eggs, sugar, flour, cocoa, salt, baking powder, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=375752 (may not work)