This Chocolate Pound Cake recipe comes from my grandmother’s perfectly imperfect handwriting.

Every mother deserves the deliciousness of cake. (Stacey Little/Southern Bite)

Chocolate Pound Cake

Prep time: 15 minutes

Cook time: 1 hour and 10 minutes

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups sugar
• 5 large eggs
• 1/2 cup cocoa powder
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325 degrees.
2. Grease and flour a 10- to 12-cup Bundt pan.
3. Cream the butter, sugar and shortening together for about 3 minutes.
4. Add the eggs one at a time and beat well.
5. Sift the dry ingredients together in a large bowl.
6. Add the dry ingredients alternately with milk, blending well.
7. Add vanilla extract; mix well.
8. Pour into the prepared pan, being cautious not to overfill, and bake for 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean.

Notes

Newer decorative Bundt pans are often smaller than the 10- to 12-cup traditional ones. If you use a smaller pan, be sure not to fill the pan any more than 2/3 full and place a rimmed baking sheet under the pan in the oven as a little insurance policy in case of overflow.

This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”