Chocolate Pound Cake

Story

Another of my mother's recipes. If you can't tell, we made a lot of pound cakes in this family…

Ingredients

• 1 stick Unsalted Butter
• ¾ cup Crisco
• 3 cups Sugar
• 5 Large Eggs
• 3 cups Cake Flour
• ½ tsp Baking Powder
• ½ tsp Salt
• ½ cup Cocoa
• 1 cup Whole Milk
• 2 tsp Vanilla extract

Instructions

1. Preheat the oven to 325° F, lightly grease a cake pan (e.g., spray with Pam), combine dry ingredients (flour, baking powder, salt, and cocoa) in one bowl, and add the flavoring to the milk.
2. Cream the butter and Crisco in the bowl of a stand mixer.
3. Add the sugar gradually, beat until the mixture is creamy (about 5 minutes).
4. Add the eggs, one at a time, mixing until fully incorporated before adding the next.
5. Alternate adding the dry ingredients and flavored milk (1/3 dry, ½ milk, 1/3 dry, ½ milk, 1/3 dry), just mixing long enough to integrate. Be careful not to over mix.
6. Pour batter into cake pan. Gently tap on the pan to allow any air bubbles to be released.
7. Cook for approximately 1 hour and 20 minutes, checking for doneness by using a toothpick in the center (looking for only a few crumbs stick when removed).
8. Allow the cake to rest for 10 to 15 minutes before removing from the pan.