Pecan-Topped Chocolate Pound Cake

1 c Sweet butter; ( or margarine)
1/2 c Shortening; (Butter-flavored Crisco is nice)
2 1/2 c Sugar
5 Eggs
3 c All-purpose flour
1/2 c Cocoa
2 ts Baking powder
1 ts Vanilla
1 c Milk
1 c Chopped pecans

Combine butter and shortening, mixing well; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, and baking powder - sift together. Add to creamed mixture alternately with the milk, beginnning and ending with flour mixture. Mix well after each addition. Add vanilla to mixture.

Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 15 minutes or until cake test done. Cool in pan 15 minutes; remove from pan, and let cake cool completely. Yield: one 10-inch cake.

Pecan-Topped Chocolate Pound Cake printer friendly version located here. (Just the recipe. Nothing else.)
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