Chocolate Pound Cake(Pecan-Topped)

1. 1

   Combine butter and shortening mixing well.

2. 2

   Gradually add sugar, beating until light and fluffy.

3. 3

   Add eggs, one at a time, beating well after each addition.

4. 4

   Combine flour and cocoa and add to creamed mixture alternately with milk, beginning and ending with flour mixture.

5. 5

   Mix well after each addition.

6. 6

   Pour batter into well-greased 10-inch tube pan.

7. 7

   Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 45 minutes, or until cake tests done.

8. 8

   Cool in pan 15 minutes; remove from pan and let cake cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.