Wonderful Chocolate Pound Cake

If you are making this cake to serve to guests you may want to add in 2-3 tablespoons of Grand Marnier, Irish Cream or chocolate flavored liqueur in place of the vanilla extract, I have even added in dark rum. This is wonderful served with whipped cream and sweetened shaved chocolate --- you may also grate in a dark chocolate bar in place of the chocolate baking squares, just make certain to refrigerate or freeze slighty, it makes it easier to grate the chocolate.

• Ready In: 1 hr 30 mins
• Yields: 1 (10-inch) cake

Ingredients

• 3  cups all-purpose flour
• 1⁄2 cup  unsweetened cocoa powder
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup butter, softened (no subs please!)
• 1⁄2 cup Crisco shortening (butter flavor is best, but can use plain)
• 3  cups sugar
• 5  eggs
• 1 1⁄4 cups half-and-half cream or 1 1⁄4 cups milk
• 2 (1 ounce)  grated  unsweetened chocolate squares or 2 (1 ounce)  semi-sweet chocolate baking squares
• 2 1⁄2 teaspoons vanilla (or 2-3 tablespoons liqueur)

Directions

1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease and flour a 10-inch tube pan.
4. In a small bowl, sift together flour, baking cocoa, baking powder and salt; set aside.
5. In a large bowl with a heavy-duty mixer, beat butter, shortening and sugar for 5-6 minutes (until no sugar granules remain, this is important!).
6. Add in vanilla (or liqueur if using) and eggs one at a time, beating well after each addition.
7. Turn mixer to low speed.
8. Add in flour mixture alternating with cream (ending with flour).
9. Add in grated chocolate; mix to combine.
10. Transfer batter to prepared baking pan.
11. Bake for around 75-80 minutes or until cake tests done with a toothpick inserted in the middle.
12. Let cool for 10 minutes.
13. Remove from pan and cool completely.