Louisiana chocolate pound cake
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.
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