Chocolate Pound Cake

• 1 cup Vegetable Shortening
• 1 stick Butter, Softened
• 3 cups Sugar
• 2-2/3 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Salt
• 2/3 cups Cocoa Powder
• 1 cup 2% Milk
• 2 teaspoons Vanilla
• 5 Eggs

1. Preheat oven to 325u0b0F.
2. 1. In a large bowl, cream shortening, butter, and sugar until light and fluffy.
3. 2. While the sugar creams, combine the flour, baking powder, salt, and cocoa powder in a separate bowl. Set aside. Combine milk and vanilla in a measuring cup. Set aside.
4. 3. Add the eggs, one at a time, to the butter/sugar mixture. Allow each addition to combine thoroughly before adding the next. Scrape down the bowl.
5. 4. Add the flour and milk alternately. Begin with a third of the flour mixture followed by half of the milk mixture, ending with flour. Allow each addition to mix completely before moving to the next. Scrape the bowl periodically.
6. 5. Grease and flour the a large Bundt pan or 2 loaf pans. Pour the batter into the pan and place in the preheated over for 1 hour or until an inserted toothpick comes out clean.
7. 6. Allow to sit on the counter for 5 minutes before turning out onto the serving dish. Be careful when removing from the pan as it will still be steaming hot.
8. 7. Slice and enjoy!

vegetable shortening, butter, sugar, allpurpose, baking powder, ubc, cocoa, milk, vanilla, eggs

Taken from tastykitchen.com/recipes/desserts/chocolate-pound-cake-4/ (may not work)