Pound Cake - cooking recipe

Ingredients

1 c. butter flavored Crisco
1 stick Parkay or Blue Bonnet oleo
2 1/2 c. white sugar
6 large dark eggs
3 c. White Lily plain flour
2/3 c. milk
vanilla

Preparation

Cream Crisco, oleo and 1/2 cup sugar until light in color and fluffy, then gradually add the other sugar.
Add room temperature eggs, one at a time.
Beat after each addition.
Add flour and milk alternately.
I put the vanilla in the milk.
Start in a cold oven.
Bake for 1 1/2 hours at 325\u00b0.