The best delicious Pecan-topped Chocolate Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pecan-topped Chocolate Pound Cake recipe today!
Hello my friends, this Pecan-topped Chocolate Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Pecan-topped Chocolate Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Pecan-topped Chocolate Pound Cake.
What Makes This Pecan-topped Chocolate Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pecan-topped Chocolate Pound Cake.
Ready to make this Pecan-topped Chocolate Pound Cake Recipe? Let’s do it!
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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
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.
Yields
1 Servings
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