3 cups all-purpose flour
1/2 cup unsweetened cocoa
3/4 tsp baking powder
1/2 tsp salt
1 cup + 2 tbsp. half-and-half
1 tsp. vanilla
1 cup unsalted butter, softened
1/2 cup shortening
1 1/2 cups sugar
1 1/2 packed dark brown sugar
5 eggs

STRAWBERRY SAUCE:

4 cups chopped fresh strawberries
1/3 cup sugar
frozen whipped topping, thawed

Heat oven to 325°F.

Spray a 12-cup Bundt pan with cooking spray. Sprinkle lightly with unsweetened cocoa.

In a medium bowl, whisk flour, cocoa, baking powder, and salt.

In a small bowl, combine half-and-half and vanilla.

In large bowl, beat butter and shortening at med-high speed 2 minutes or until smooth and fluffy. Slowly beat in sugar and brown sugar until creamy. Add eggs, one at a time. Beat well. At low speed, beat in flour mix in 3 parts alternately with half-and-half mix just until blended. Pour into pan, smooth top.

Bake for 1 hour and 15 minutes or until a wooden skewer inserted in center of cake comes out clean. Cool on rack.

Invert cake onto serving platter. Top with strawberry sauce and whipped cream topping.

STRAWBERRY SAUCE:

Blend strawberries and sugar in blender 1-2 minutes or until smooth.

Submitted by: Sherry Monfils