Marbled Pecan Pound Cake

• 1/2 c. butter, softened
• 1/2 c. shortening
• 3 c. sugar
• 5 large eggs
• 3 c. all-purpose flour
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 c. milk
• 1 tsp. vanilla extract
• 1 (1 oz.) sq. unsweetened chocolate
• 1 Tbsp. shortening
• 1/2 c. chopped pecans

1. Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes or until creamy.
2. Gradually add sugar, beating at medium speed 5 to 7 minutes.
3. Add eggs, one at a time, beating just until yellow disappears.
4. Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
5. Mix at low speed just until blended after each addition.
6. Stir in vanilla.
7. Combine chocolate and 1 tablespoon shortening in a small, heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove 2 cups of batter and add chocolate mixture, stirring until blended.
8. Pour one-third of remaining plain batter into a greased and floured 10-inch tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter.
9. Gently swirl batter with a knife to create marble effect and sprinkle with pecans.
10. Bake at 350u0b0 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely.

butter, shortening, sugar, eggs, allpurpose, baking powder, salt, milk, vanilla extract, unsweetened chocolate, shortening, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=343703 (may not work)