Chocolate Cherry Pound Cake Recipe

• 3 cups (15 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon instant espresso
• 1/2 cup unsweetened cocoa powder
• 16 tablespoons (2 sticks) unsalted butter, at room temperature (see note)
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 eggs
• 1 cup milk
• 1 cup dark chocolate chips
• 1 cup diced, pitted cherries

1. Preheat oven to 325u0b0F. Generously butter bundt pan. In a medium bowl, whisk together flour, baking powder, salt, espresso powder, and cocoa; set aside.
2. In a large bowl, using an electric mixer, beat together butter, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs. Add 1/2 of dry ingredients to the bowl and beat until just combined, followed by 1/2 of milk. Beat in remaining dry ingredients followed by remaining milk. Use a rubber spatula to gently fold in chocolate chips and diced cherries. Pour batter into prepared pan and smooth out top. Bake until a cake tester comes out clean, about 1 hour 20 minutes. Let cool in pan for 15 minutes, then turn out to a wire rack.

flour, baking powder, salt, espresso, cocoa, unsalted butter, vegetable shortening, sugar, eggs, milk, chocolate chips, cherries

Taken from www.seriouseats.com/recipes/2012/09/old-fashioned-chocolate-cherry-pound-cake-recipe.html (may not work)