Buttermilk Chocolate Pound Cake - cooking recipe

Ingredients

1 c. solid all vegetable shortening
2 c. sugar
4 eggs
2 tsp. vanilla extract
3 c. self-rising flour
1 c. buttermilk
4 (1 oz.) sq. unsweetened chocolate, melted

Preparation

In
large bowl beat shortening until creamy.
Gradually add sugar,
beating until mixed well.
Add eggs one at a time, beating well after each.
Blend in vanilla.
Sift flour.
Add in
thirds to\tsugar-egg
mixture alternately with buttermilk (begin and
end with
flour).
On low speed add melted chocolate,\tmixing\tuntil well
blended.
Pour
batter evenly into greased 10-inch tube pan or large Bundt pan.
Bake for about 1 1/2 hours
or
until\tcake tester inserted in center comes out clean at
300\u00b0.
Cool
for
10 minutes on rack in pan.
Invert cake on
rack
to cool completely. Frost if desired with Dark Chocolate Frosting recipe.