Directions

1. Preheat oven to 325°F. Grease and flour a 10-inch tube or Bundt pan.

2. In a large mixing bowl, cream together the butter and Crisco until smooth.

3. Add the sugar and beat until light and fluffy.

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

5. In a separate bowl, whisk together the flour, baking powder, and cocoa.

6. Add half of the dry ingredients and half of the buttermilk to the creamed mixture. Mix until just combined.

7. Add the remaining dry ingredients, buttermilk, and the vanilla. Mix until smooth and fully incorporated.

8. Pour the batter evenly into the prepared pan and smooth the top.

9. Bake for 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely before slicing.