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Ingredients
- 1 c. Sweet butter, ( or possibly margarine)
- 1/2 c. Shortening, (Butter-flavored Crisco is nice)
- 2Â 1/2 c. Sugar
- 5 x Large eggs
- 3 c. All-purpose flour
- 1/2 c. Cocoa
- 2 tsp Baking pwdr
- 1 tsp Vanilla
- 1 c. Lowfat milk
- 1 c. Minced pecans
Directions
- Combine butter and shortening, mixing well; gradually add in sugar, beating till light and fluffy. Add in Large eggs, one at a time, beating well after each addition. Combine flour, cocoa, and baking pwdr - sift together. Add in to creamed mix alternately with the lowfat milk, beginnning and ending with flour mix. Mix well after each addition. Add in vanilla to mix.
- Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans proportionately over batter. Bake at 325 degrees for 1 hour and 15 min or possibly till cake test done. Cold in pan 15 min; remove from pan, and let cake cold completely.
- Yield: one 10-inch cake.
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