Marbled Pecan Pound Cake

• 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

1. Preheat oven to 350u0b0F
2. Grease and flour a 10 inch tube pan.
3. Beat butter and 1/2 cup shortening together until creamy.
4. Gradually add sugar; beat at medium speed for 5-7 minutes.
5. 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.
6. Stir in vanilla.
7. Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
8. 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.
9. Repeat layers, ending with a plain batter layer.
10. Gently swirl with a knife to marble the batter, and sprinkle with pecans.
11. Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
12. Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.

butter, shortening, sugar, eggs, flour, baking powder, salt, milk, vanilla, chocolate square, shortening, pecans

Taken from www.food.com/recipe/marbled-pecan-pound-cake-115995 (may not work)