Chocolate Pound Cake
To keep your chocolate pound cake fresher longer, cut the cake slices from the center of the loaf. Place the two cut ends together, wrap in waxed paper first and then in aluminum foil before storing.
1 cup butter, softened
1/2 cup vegetable shortening
3 cup sugar
1 tsp vanilla extract
3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/4 cup unsweetened cocoa powder
1 cup milk
Preheat oven to 325°F. Beat butter and shortening with an electric mixer set on medium speed until light. Add sugar gradually, beating continually until light and fluffy.
Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder, salt and cocoa together.
Add flour mixture alternately with milk to the creamed mixture, mixing well after each addition. Pour into 2 large greased and floured loaf pans.
Bake for 45 minutes or until cake tests done. Cool in pans on wire racks for 10 minutes. Invert onto wire racks to cool completely.
Always use unsalted butter when greasing a pan. Salted butter often causes cakes to stick to the pan. Spray beaters with vegetable spray before beating to keep batter from sticking to them.