Pecan-topped chocolate pound cake

1 Servings

Ingredients

Quantity Ingredient
1 cup Sweet butter; ( or margarine)
½ cup Shortening; (Butter-flavored Crisco is nice)
2½ cup Sugar
5 Eggs
3 cups All-purpose flour
½ cup Cocoa
2 teaspoons Baking powder
1 teaspoon Vanilla
1 cup Milk
1 cup Chopped pecans

Directions

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.

Posted to JEWISH-FOOD digest Volume 98 #014 by Minelle Paloff <cen17268@...> on Jan 09, 1998

Related recipes