Louisiana Chocolate Pound Cake

Recipe by Judy Walton: 0 comments 0 likes


2 sticks butter

1/2 cup shortening

3 cups sugar

3 cups flour

2 cups pecans

5 eggs

1 cup milk

2 tsp. vanilla

1/2 cup cocoa

1/2 tsp. baking powder

1/2 tsp. salt

1 Cream butter, shortening and sugar. Add eggs one at a time, beating well after each egg. Sift dry ingredients including cocoa. Add alternately with milk and vanilla. Beginning and ending with dry ingredients. Grease and flour tube pan. Cover bottom with 3/4 cup pecans. Pour batter into pan. Press rest of pecans on top covering entire surface. Bake at 325 for 1 hour or til done. Do not over bake. Cook 15 to 20 minutes in pan before removing.

desserts, cakes

Posted December 08, 2013 02:25