"Chocolate Pound Cake"

By RoketJSquerl

Ingredients

• 1 cup butter, at room temperature
• 1/2 cup *Crisco shortening
• 3 cups granulated sugar
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 5 tablespoon cocoa (dutch process)
• 6 large eggs, at room temperature
• 3/4 cup milk, at room temperature
• 1/4 cup strong coffee, at room temperature
• 2 teaspoon vanilla

Details

Servings 14
Preparation time 20mins
Cooking time 105mins
Adapted from callmepmc.com

Preparation

Step 1

Instructions
Spray a 10-inch bundt or tube pan with non-stick spray.
Preheat oven to 350 degrees F.
Cream butter, shortening and sugar together until creamy and fluffy.
Add eggs, one at a time until incorporated.
Sift together flour, salt, baking powder and cocoa.
Mix coffee and milk together.
With mixture on low, add flour mixture alternately with milk, mixing well after each addition.
Add vanilla and mix well.
Bake at 1 hour 25 minutes.
Cool on a wire rack 30 minutes before inverting on a serving tray.
Serve and enjoy.
Seal in an airtight container after cake is completely cooled.
Storeon countertop for 3 days or in the refrigerator up to 7 days.

Instructions