Recipe - Pecan-Topped Chocolate Pound Cake

1 cup Sweet butter; ( or
margarine)
One half cup Shortening; (Butterflavored
Crisco is nice)
2 One half cup Sugar
5 Eggs
3 cup Allpurpose flour
One half cup Cocoa
2 teaspoon Baking powder
1 teaspoon Vanilla
1 cup Milk
1 cup 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 wellgreased 10inch 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 10inch cake.

Posted to JEWISHFOOD digest Volume 98 #014 by Minelle Paloff
cen17268@centuryinter.net on Jan 09, 1998