Pecan-Topped Chocolate Pound Cake

Oxmoor House
one 10- inch cake


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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


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.

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.

Created date

February 2010