Raspberry Chocolate Pound Cake

• 1/2 cup shortening
• 1 cup butter, softened
• 3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cocoa
• 1 1/4 cups milk
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 cup walnuts
• 1 orange
• 1/3 cup superfine sugar
• 1/4 cup powdered sugar
• 1 pint raspberries

Cream together shortening and butter. Gradually add sugar, beating well on medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Sift flour, baking powder, salt and cocoa together then add to cream mixture, alternating with milk and beginning and ending with flour mixture. Mix just until blended after each addition. Stir in orange zest, vanilla extract and walnuts. Pour batter into a greased and floured 10 inch tube pan. Bake at 350 degrees 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10-15 minutes, remove from pan, and let cool completely on a a wire rack. Dust with powdered sugar. Raspberry Sauce: Place raspberries in a strainer, orange juice and superfine sugar. Stir with whisk into a bowl so all juice will go into bowl and seeds will stay in strainer. Slice cake and pour sauce on top.