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Pecan-Topped Chocolate Pound Cake

Yield one 10- inch cake

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

How to Make It

  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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