WHIPPING CREAMPOUND CAKE
3 cups sugar
2 sticks butter, softened
7 tablespoons solid vegetable shortening
2 teaspoons vanilla
3 cups all-purpose flour
1/2 pint whipping cream, unwhipped
In a large bowl, beat sugar, butter and shortening together with electric mixer until blended well. Add eggs one at a time, beating well after each addition. Add vanilla. Alternately add flour and whipping cream to the batter, beginning and ending with flour mixture and beating well after each addition. Pour batter into a greased and floured 10-inch tube pan. Place in a cold oven. Turn to 300 degrees; bake 1 hour and 30 minutes. Do not open oven door while cake is baking. Allow cake to cool 5-10 minutes in pan, then remove to cool completely.