grandma's chocolate pound cake

after my grandmothers passing earlier this year, i acquired a little yellow recipe box and a second edition, 1961, version of Betty Crocker's New Picture Cook Book that was very well loved {read: tattered up so bad barely one single page is still in mint condition}. i could not wait to start making some of her recipes. the more tattered the better and I'm starting with the top and going down the list! bring on the shortening :)

Chocolate Pound Cake

what you need...
3 cups sifted all purpose flower
1/2 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp salt
1 cup butter or margarine, softened
1/2 cup shortening
5 eggs
1 1/4 cup milk
2 TBSP grated unsweetened chocolate
1 tsp vanilla extract

*grandma notes: decrease the sugar to 2 1/4 to 2 1/2 cups but then increase the flour to 3 1/4 or 3 1/2 cups depending on the amount of sugar decreased. she also scratches the additional 2 TBSP of unsweetened chocolate. I added chocolate chips ;)

what to do...

sift flour with cocoa, baking power and salt; set aside

lightly grease a 10" tube ban and preheat oven to 350 degrees.

In large bowl of electric mixer at medium speed beat butter, shortening and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

with mixer at low speed beat in flour mixture, in 4 additions, alternating with milk, in 3 additions, beginning and ending with the flour mixture. add grated chocolate and vanilla.

turn batter into prepared pan. Bake 1 our and 40 minutes or until cake tester comes out clean.

Let cool in pan on wire rack for 10 minutes. Turn out of pan; let cool completely on rack. If desired serve with whipped cream and shaved chocolate.