Shaker Chocolate Pound Cake

Directions

Preheat oven to 325℉ (160℃).

Butter and flour a tube pan.

In a large mixing bowl, cream the butter, lard, and sugar together until they are light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Sift together the flour, cocoa, baking powder, and salt.

Add these dry ingredients alternately with the milk to the egg mixture, stirring after each addition until well blended.

Add the grated chocolate.

Stir in the vanilla.

Turn the batter into the prepared pan.

Bake at 325 degrees for 1½ hours.

Turn out onto a wire rack to cool.

Fill the center with whipped cream and sprinkle with shaved chocolate, if desired.