Louisiana Chocolate Pound Cake - cooking recipe

Ingredients

2 sticks margarine
1/2 c. shortening
3 c. sugar
5 eggs
1/2 c. cocoa
1 c. milk
1/2 tsp. baking powder
2 tsp. vanilla
3 c. flour
1/2 tsp. salt
1 c. pecans

Preparation

Cream margarine, shortening and sugar.
Add eggs, one at a time, and beat well after each.
Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with dry ingredients.
Grease and flour angel food cake pan.
Pour batter into pan and gently press nuts on top covering the entire surface.
Bake at 325\u00b0 for 1 hour or until cake tests done.
Do not overbake.
If pecan halves are used, be sure they are small ones to keep them from sinking, otherwise pecan pieces can be used.