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Receta Pecan Topped Chocolate Pound Cake

Name: Pecan Topped Chocolate Pound Cake
Ingredients: 1 c. Sweet butter, ( or possibly margarine); 1/2 c. Shortening, (Butter-flavored Crisco is nice); 2 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

de Global Cookbook

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Ingredientes

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

Direcciones

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.