Pecan-topped Chocolate Pound Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 | c | Sweet butter, or |
| margarine | ||
| 1/2 | c | Shortening, Butter-flavored |
| Crisco is nice | ||
| 2 1/2 | c | Sugar |
| 5 | Eggs | |
| 3 | c | All-purpose flour |
| 1/2 | c | Cocoa |
| 2 | t | Baking powder |
| 1 | t | Vanilla |
| 1 | c | Milk |
| 1 | c | Chopped pecans |
INSTRUCTIONS
Combine butter and shortening, mixing well; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, cocoa, and baking powder - sift together. Add to creamed mixture alternately with the milk, beginnning and ending with flour mixture. Mix well after each addition. Add vanilla to mixture. Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 15 minutes or until cake test done. Cool in pan 15 minutes; remove from pan, and let cake cool completely. Yield: one 10-inch cake. Posted to JEWISH-FOOD digest Volume 98 #014 by Minelle Paloff <cen17268@centuryinter.net> on Jan 09, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 6271
Calories From Fat: 2229
Total Fat: 258.1g
Cholesterol: 980.1mg
Sodium: 2551.1mg
Potassium: 2876.1mg
Carbohydrates: 951.5g
Fiber: 44.9g
Sugar: 518.9g
Protein: 104.8g