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INGREDIENTS 3 cups all purpose flour, sifted 4 Tablespoons cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon salt 2 sticks butter, softened 1/2 cup Crisco shortening 3 cups sugar 5 eggs, room temperature 1 cup milk, room temperature 1 Tablespoon vanilla DIRECTIONS Preheat oven to 325 degrees. Grease and flour a tube pan. Combine dry ingredients and sift together. Set aside. Cream butter and shortening. Add sugar and beat until light and fluffy. Add eggs, one at a time. Beat until each egg is completely incorporated and the mixture is light and fluffy before adding the next egg. Stir half the dry mixture into the butter-sugar mixture until almost combined. Stir in half the milk and mix well. Repeat with remaining dry ingredients and milk. Scrape sides and bottom of mixing bowl with a spatula. Add vanilla and beat until completely combined into a smooth batter. Pour or spoon batter into prepared pan. Lightly smooth the top. Place in center of preheated oven and bake at least 80-90 minutes. The center will feel firm to the touch and a toothpick tests clean. Cool in pan on rack. Run a knife around the edges of the cake to loosen. Turn out of pan and place crust-side-up on serving platter. Copyright © 2019 Stefanie Samara Hamblen |
