Louisiana Chocolate Pound Cake - cooking recipe

Ingredients

2 sticks margarine
1/2 c. shortening
3 c. sugar
5 eggs
1 c. milk
2 tsp. vanilla
3 c. all-purpose flour
1/2 tsp. salt
1/2 c. cocoa
1/2 c. pecan halves

Preparation

Cream margarine, shortening and sugar.
Add eggs one at a time and beat well.
Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with the dry ingredients.
Grease and flour a tube cake pan.
Pour batter into pan and gently press nuts on top.
Bake at 325\u00b0 for 1 to 1 1/2 hours.
Cake is moist and will keep for days.
Makes about 25 servings.