Marbled Pecan Pound Cake - cooking recipe

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1 (1 ounce) unsweetened chocolate square
1 tablespoon shortening
1/2 cup pecans, chopped

Preparation

Preheat oven to 350\u00b0F
Grease and flour a 10 inch tube pan.
Beat butter and 1/2 cup shortening together until creamy.
Gradually add sugar; beat at medium speed for 5-7 minutes.
Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
Stir in vanilla.
Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
Repeat layers, ending with a plain batter layer.
Gently swirl with a knife to marble the batter, and sprinkle with pecans.
Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.