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.

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