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Cakes

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7-Up Pound Cake
Apple Cake
Apple Cake
Applesauce Cake
Black Raspberry Jam Cake
Cherry Coffee Cake
Cherry Crown Cake with Butter Creme Frosting
Chocolate Applesauce Cake
Chocolate Applesauce Cake
Chocolate Cherry Cake
Chocolate Mayo Cake
Dreamscicle Cake
Drumstick Cake
Easy Pound Cake
Fruit Cocktail Cake
German Covered Apple Cake
Homemade Apple Cake
Light Chocolate Cake
Moist Chocolate Cake
Mother's Day Ice Cream Cake
Old Fashioned Fudge Cake
Pineapple Dump-It-In Cake
Quick Good Morning Coffee Cake
Shoo Fly Cake
Southern-Style Chocolate Pound Cake
Strawberry Cake Icing
Strawberry Shortcake
Swedish Dream Cake
Turtle Cake
Twinkie Cake
Unbaked Fruit Cake
Upside Down Chocolate Pudding Cake
Very Blueberry Cake
Wacky Cake (or Jiffy Chocolate Cake)
Wacky Snack Cake Mixes
Southern-Style Chocolate Pound Cake

1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1/2 teaspoon vanilla extract
1 cup milk
3 cups all-purpose flour
1/2 cup Dutch process cocoa powder
1/2 teaspoon baking powder

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) loaf pans. Sift together the flour, cocoa and baking powder. Set aside.

In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.

Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Makes 2 - 8x4 inch loaf pans