Pound Cake

• 3 c. plain flour (White Lily brand makes lighter cake)
• 2 sticks Blue Bonnet margarine
• 1 c. milk
• 3 c. sugar
• 5 eggs
• 1 tsp. baking powder
• 1/2 c. Crisco shortening
• 2 tsp. vanilla (may use 1 tsp. vanilla and another favorite flavor, lemon, etc.)

1. Cream butter and shortening together in mixer until smooth. Add eggs, 1 at a time.
2. Add sugar, one cup at a time, and add slowly.
3. Add flour, 1 cup at a time, mixing in 1/2 cup milk as needed.
4. After mixture is all mixed, add another 1/2 cup milk with 1 teaspoon baking powder dissolved into milk.
5. Add vanilla.
6. Bake in large pan, 9 x 12-inch character pans.
7. (Recipe may be cut in half if a large cake is not desired.)
8. Bake at 325u0b0 for 1 to 1 1/2 hours, depending how deep pan is.
9. A 9 x 12-inch takes only 1 hour.
10. Check at 50 minutes.

flour, bonnet margarine, milk, sugar, eggs, baking powder, shortening, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=829778 (may not work)