Chocolate Pound Cake

Ingredients

• Chocolate Pound Cake
• 3 cups granulated sugar
• 2 sticks (1 cup) butter, softened to room temperature
• ½ cup Crisco shortening
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 4 tablespoons unsweetened cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk, room temperature
• 1 tablespoon pure vanilla extract
• Optional Garnish
• Powdered sugar, for dusting

Instructions

1. 

   1

   Prepare the pan. Thoroughly grease and flour a 10-inch tube pan, making sure to coat the center tube and all sides of the pan. Do not preheat the oven.

2. 

   2

   Cream the butter, shortening, and sugar. Using an electric mixer, beat the softened butter, Crisco shortening, and granulated sugar together until light and fluffy.

3. 

   3

   Add the eggs. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

4. 

   4

   Combine the batter. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the dry ingredients. Mix only until combined.

5. 

   5

   Add the vanilla and fill the pan. Add the vanilla extract and mix just until evenly incorporated. Spoon the batter into the prepared tube pan and smooth the top.

6. 

   6

   Bake, cool, and serve. Place the cake in a cold oven, then set the temperature to 325°F. Bake for 1 hour 25 minutes, or until a wooden pick inserted near the center comes out clean. Cool the cake in the pan for 10–15 minutes, then carefully turn it onto a wire rack and allow it to cool completely. If desired, dust lightly with powdered sugar just before serving.