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Chocolate Pound Cake

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I love pound cake and I love to make variations of my grandmother's moist, tender, delicious recipe. I make the classic vanilla, spiced pumpkin, fresh strawberry, and even a cinnamon swirl. While every variation turns out amazing, thanks in part to the genius of the original recipe, this particular day beckoned for a rich chocolate version.
This recipe was used to make a wonderful bundt cake for a birthday celebration at work. The texture is moist, never dry, with a rich, almost chocolate bar taste. True decadence would be to top it with a thick ganache and enjoy with a hot cup of coffee.

1 Cup Vegetable Shortening
1 Stick Butter, Softened
3 Cups Sugar
5 Eggs
2 2/3 Cups All Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
2/3 Cups Cocoa Powder
1 Cups 2% Milk
2 teaspoons Vanilla
Yield: 1 Large Bundt or Loaves
Preheat Oven Temperature: 325 degrees
Bake Time: 1 hour

1. In a large bowl, cream shortening, butter, and sugar until light and fluffy.
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.
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. 
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.
5. Grease and flour the baking pan. Pour the batter into the pan and place in the preheated over for 1 hour or until a toothpick comes out clean.
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.
7. Slice and enjoy!

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