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.
Yields
1 Servings