Marbled Pecan Pound Cake - cooking recipe

Ingredients

1/2 c. butter, softened
1/2 c. shortening
3 c. sugar
5 large eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 c. milk
1 tsp. vanilla extract
1 (1 oz.) sq. unsweetened chocolate
1 Tbsp. shortening
1/2 c. chopped pecans

Preparation

Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes or until creamy.
Gradually add sugar, beating at medium speed 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
Mix at low speed just until blended after each addition.
Stir in vanilla.
Combine chocolate and 1 tablespoon shortening in a small, heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove 2 cups of batter and add chocolate mixture, stirring until blended.
Pour one-third of remaining plain batter into a greased and floured 10-inch tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter.
Gently swirl batter with a knife to create marble effect and sprinkle with pecans.
Bake at 350\u00b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely.