Generously coat a 10-inch Bundt pan with butter or shortening. Dust lightly with flour, then tap the edges of the pan to remove and discard excess flour.

In a small bowl, whisk together the flour, baking powder, salt and cocoa powder. In a liquid measuring cup, stir together the milk and vanilla.

In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light, 2-5 minutes. Add the shortening to the bowl and beat for 2 more minutes. With the mixer on low speed, gradually beat in the sugar, 1 cup at a time. Increase the speed to medium and cream the butter and sugar together until light and fluffy, about 5 minutes. Scrape down the sides of bowl. With the mixer still on medium peed, add the eggs one at a time, beating well after each addition, until they are incorporated well and the batter is light.

With the mixer on low speed, add the flour mixture in three additions, alternating with the milk mixture, and beginning and ending with the flour. Mix just until the batter is smooth. Pour the batter into the pan.

Place the pan on the middle rack in a cold oven. Set the oven to 325 degrees F and bake until the top is golden and a wooden pick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Slice the pound cake and serve warm, garnished with fresh berries or brandy butter, if desired.