A recipe that won’t add the regular way (Pound Cake)

2 sticks butter

1/2 cup shortening 

3 cups sugar

1 box vanilla instant pudding and pie mix

5 eggs

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup buttermilk

1 cup sour cream

1 teaspoon vanilla

1 teaspoon lemon

Preheat oven to 350. Grease and flour, then line with parchment paper an oversized rectangular pan.

Cream the butter, shortening and sugar 'til light, fluffy and smooth.

Add eggs one at a time and beat after each.

Add alternately in thirds: dry ingredients, buttermilk and sour cream. (Be sure to substitute the pudding mix for part of the flour).

Add flavorings.

Bake for 1 hour and 10 minutes, using a toothpick to test and as cake pulls away from sides of pan.

Cool 10 minutes before removing from pan.

When cooled, split cake then fill and frost with Stabilized Whipped Cream Frosting (stabilized with mascarpone cheese).

Top with sliced strawberries that have been tossed with strawberry glaze. Fill in gaps on top of cake with more glaze.