Cream butter and shortening; add sugar and mix well. Add eggs, one at a time,
beating well after each addition; beat in vanilla. Combine dry ingredients in a separate bowl then add a little at a time to the creamed mixture, alternating with the milk. Bake the chocolate pound cake in a
greased 10-inch tube pan at 325° for 70 to 80 minutes, or until cake bounces back when touched lightly in the center with finger.