To make moist chocolate pound cake, preheat the oven to 350 degrees Fahrenheit; sift together 3 cups of all-purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt and 1/2 cup of cocoa; set these ingredients aside; and combine 1 cup of butter, 1/2 cup of vegetable shortening and 3 cups of sugar using an electric mixer in a separate bowl. When the mixture is light and fluffy, add 5 large room-temperature eggs one at a time.
When adding the eggs, thoroughly beat in each one before adding the next. As the mixer continues to beat, gradually add 1 cup of milk and the dry ingredients in alternating amounts, adding the remaining dry ingredients last. Mix in 2 teaspoons of vanilla extract until thoroughly incorporated.
Butter a 10-inch tube pan, and transfer the batter to the pan. Bake the batter until cooked through, or approximately one hour. The cake is done when you can insert a toothpick into the center and no batter clings to it. Allow the cake to rest in the pan for 30 minutes, and then transfer it to a wire rack to finish cooling. Plate slices of cake with vanilla ice cream to serve it.