Pecan-Topped Chocolate Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup butter or margarine, softened |
1/2 cup shortening |
2 1/2 cups sugar |
5 eggs |
3 cups all-purpose flour |
1/2 cup cocoa |
1 cup milk |
1 cup chopped pecans |
Directions:
1. 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 and cocoa; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.
2. Pour batter into a well greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325° for 1 hour and 15 minutes or until cake tests done, Cool in pan 15 minutes; remove from pan, and let cake cool completely.
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