Chocolate Pound Cake

• 1/2 c. shortening
• 1 c. margarine, softened
• 3 c. sugar
• 5 eggs
• 3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. cocoa
• 1 1/4 c. milk
• 1 tsp. vanilla extract
• Creamy Chocolate Glaze
• chopped pecans

1. Cream shortening and margarine; gradually add sugar, beating until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking powder, salt and cocoa; mix well.
4. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
5. Stir in vanilla extract. Pour batter into a greased and floured 10-inch tube pan.
6. Bake at 350u0b0 for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 to 15 minutes; invert onto serving plate.
8. Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to drizzle down sides.
9. Sprinkle with chopped pecans.

shortening, margarine, sugar, eggs, allpurpose, baking powder, salt, cocoa, milk, vanilla extract, chocolate glaze, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=512775 (may not work)