only the best pound cake known to man

... is filling the kitchen with its sweet steam right now, and as I sit in the adjoining living room I'm doing my best to keep the drool off the keyboard. (That's a joke - although if the dog were in the room, it might be a much more literal problem.)

Terri Carriker's Pound Cake
Cream together:
1 c. shortening and 2.75 c. of sugar (that's two and three-quarters cup) - Add 2 tsp. vanilla, 4 eggs, 1 c. buttermilk, .25 (one-fourth) tsp. baking soda and 3 c. of flour, mixing it all as you go.
Bake it for 50 or 60 minutes in a 350* oven ... definitely tastes best in a bundt pan, so make sure to grease and flour the pan well in order to get a good crust. When the top of the cake is an appetizing dark brown and a skewer comes out clean, it's done.

Not gonna lie. My little sister mixed this up this afternoon, so the only hand I had in the process was the cleanup. I'll help with the eating, too, though. Thought  to share since I've done it in the past, and it's not too  hard, and sure the best-tasting pound cake I've eaten to date.

And thus concludes this most average post on this most average bulletin board. You know, I would fix that - the painful mediocrity part - but I think it will probably self-correct as my currently-painfully-mediocre life gets more interesting. Honestly, I'm not gonna worry about it. And in the meantime, your mother can share these posts using the convenient "share" bar at the bottom of each one ... !