2 sticks butter
1/2 c. Crisco
3 c. sugar
5 eggs
1 c. milk
3 c. plain or cake flour
1/2 tsp. baking powder
Flavoring - 2 tbsp. butter extract or 2 tbsp. vanilla, butternut

FOR CHOCOLATE POUND CAKE:

Substitute extract with 5 heaping tbsp. Hershey cocoa and 1 tsp. vanilla.

Combine butter and Crisco, mix well. Add sugar, mix until smooth. Add eggs one at a time and blend until smooth. Add baking powder and extracts. Sift flour and mix well.

If making chocolate pound cake, mix flour and Hershey cocoa before adding to batter.

Bake in a greased and floured tube pan for 1 1/2 hours at 325 degrees. Do not preheat oven!