| 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 |
ts |
Baking powder |
| 1 |
ts |
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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