3 c. plain flour (presifted)
1 c. milk
2 sticks real butter
1/2 c. Crisco
5 heaping tbsp. cocoa
1 tsp. vanilla
5 eggs
1/2 tsp. baking powder
3 c. sugar

Preheat oven for 45 minutes at 325 degrees. Presift flour before measuring. Sift dry ingredients together 3 times. Cream butter and Crisco with sugar. Add vanilla. Add eggs, beating after each one. Beat for 3 minutes. Add flour mixture, alternately, with milk (about 4 flour additions and 3 milk). Pour into greased and floured pound cake pan.

Beat pan on cabinet top 10 to 15 times to release air bubbles. Bake 1 hour and 15 minutes. Let cool 5 to 10 minutes before removing from pan. Keep wrapped or covered to prevent drying (after adequate cooling of several hours).