Oregon Hazelnut Swirl Coffee Cake

1/2 c Solid vegetable shortening
1 1/2 c Sugar
5 Eggs
3 c Sifted all-purpose flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Dairy sour cream
1/4 c Milk
2 ts Vanilla
1 1/2 c Roasted & ground hazelnuts (Oregon hazelnuts)
1/2 c Sugar
6 tb Unsweetened cocoa

Cream shortening with 1-1/2 cups sugar. Add eggs, one at a time, beating well after each. Sift together flour, baking soda, baking powder and salt. Stir into the creamed mixture alternately with sour cream, milk and vanilla. Pour half the batter into a greased and floured 10-inch tube pan. Combine nuts, 1/2 cup sugar and cocoa. Sprinkle half the cocoa mixture over batter in pan. Spoon remaining batter over cocoa mixture, then sprinkle with remaining cocoa mixture. With a metal spatula, cut through batter to swirl in cocoa mixture slightly. Bake in a 350 oven for 1 hour, or until cake tests done. Cool in pan about 10 minutes before turning out. Cool on rack.

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