Pecan Topped Chocolate Pound Cake - cooking recipe

Ingredients

1 c. butter, softened
1/2 c. shortening
2 1/2 c. sugar
5 eggs
3 c. flour
1/2 c. cocoa
1 c. milk
1 1/4 c. chopped pecans

Preparation

Combine butter and shortening.
Gradually add sugar.
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 over batter.
Bake at 325\u00b0 for 1 hour and 25 minutes or until done.
Cool in pan about 15 minutes.
Remove and let cool.