Heat the oven to 350°F. Grease two 9×5-inch loaf pans with vegetable shortening. In a small bowl, whisk together the flour and cocoa powder. Flour the pans and tap out excess flour. Set aside.
Chocolate Pound Cake:
In medium bowl, sift together the flour, cocoa powder, baking powder and salt; set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter until light and fluffy. Add the vanilla and eggs, beating on high speed 5 minutes.
Add the flour mixture into the wet mixture alternating with milk, beating just until smooth after each addition. Pour evenly into both pans.
Bake 50 to 60 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan(s) to wire rack. Cool completely, about 2 hours. Sprinkle with powdered sugar.
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