Sour Cream Pound Cake - cooking recipe

Ingredients

3 c. sifted all-purpose flour
1/4 tsp. baking soda
1 stick butter
1/2 c. vegetable shortening
3 c. sugar
6 large eggs
8 oz. sour cream
1 Tbsp. vanilla
Strawberry Frosting

Preparation

Sift
together
flour and soda.
Set
aside.
In
large bowl of an electric mixer, cream butter, shortening and sugar. Beat until light and fluffy.
Add eggs, one at a time, beating after each one.
Add sour cream alternately
with
flour
mixture. Blend
in
vanilla.
Pour into
lightly
greased
and floured 10-inch tube pan.
Bake at 350\u00b0 for 70 minutes; reduce heat
to 300\u00b0 and bake 10 minutes more or
until
cake
tests done. Remove
from
pan
and let cool on
rack.
Frost
with Strawberry Frosting and garnish with
strawberries.
Both cake and frosting freeze well.