Louisiana Chocolate Pound Cake - cooking recipe

Ingredients

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

Preparation

Cream oleo, shortening and sugar together.
Add eggs, one at a time, and beat well.
Sift dry ingredients, including cocoa together, and add alternately with the milk and vanilla.
Mix well.
Grease and flour a tube or Bundt pan.
Pour in batter. Bake at 325\u00b0 for 1 hour or until toothpick tests done.
Do not overbake.
It's best to leave a little gooey on the inside.