Chocolate Pound Cake(Pecan-Topped) - cooking recipe

Ingredients

1 cup butter or margarine (softened)
1/2 cup shortening
2 1/2 cups sugar
3 cups all-purpose flour
1/2 cup cocoa
1 cup milk
1 cup chopped pecans

Preparation

Combine butter and shortening mixing well.
Gradually add sugar, beating until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour and cocoa and add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix well after each addition.
Pour batter into well-greased 10-inch tube pan.
Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 45 minutes, or until cake tests done.
Cool in pan 15 minutes; remove from pan and let cake cool completely.