Pecan-topped chocolate pound cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sweet butter; ( or margarine) |
| ½ | cup | Shortening; (Butter-flavored Crisco is nice) |
| 2½ | cup | Sugar |
| 5 | Eggs | |
| 3 | cups | All-purpose flour |
| ½ | cup | Cocoa |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Vanilla |
| 1 | cup | Milk |
| 1 | cup | Chopped pecans |
Directions
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.
Posted to JEWISH-FOOD digest Volume 98 #014 by Minelle Paloff <cen17268@...> on Jan 09, 1998