Brownie Pound Cake

• 1/2 cup shortening
• 2 sticks (1 cup) butter or margarine
• 3 cups sugar
• 5 eggs
• 3 cups all-purpose flour
• 1/2 cup plus 1 Tbsp. cocoa
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 1/4 cups 2% milk
• 2 cups chopped pecans
• 2 Tbsp. all-purpose flour

1. Preheat oven to 350 degrees.
2. In large bowl, cream shortening, butter, and sugar with electric mixer.
3. Add eggs one at a time, beating thoroughly after each.
4. In a separate bowl, sift 3 cups of flour, cocoa, baking soda and salt.
5. Add sifted ingredients and milk to creamed mixture alternating each. Beginning and ending with sifted mixture.
6. Add vanilla.
7. Beat 2 minutes.
8. Combine pecans with 2 tablespoons of flour to prevent pecans from settling to the bottom.
9. Fold pecans into batter. Bake in a well greased tube pan for 1 1/2 hours or until a wooden toothpick inserted comes out clean.
10. Remove from oven and cool for 10 minutes.
11. Turn out of pan and top with Mel's chocolate topping.

shortening, butter, sugar, eggs, allpurpose, cocoa, baking powder, salt, milk, pecans, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=121938 (may not work)