Chocolate Pound Cake

Ingredients:
1/2 cup shortening
1 cup butter or margarine, softened
3 cups sugar
5 large eggs
3 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
1 1/4 cup milk
1 tsp vanilla
Chocolate Glaze
chopped pecans (optional)

Directions:
Beat shortening and butter for 2 minutes or until creamed.  Gradually add sugar beating 5 to 7 minutes.  Add eggs one at a time beating just until yellow disappears. Sift flour, baking powder, salt, and cocoa together.  Add to butter mixture alternating with milk, beginning and ending with flour mixture.  Mix at low after each addition just until blended.  Stir in vanilla.  Pour batter into a greased (with butter) floured 10 inch tube pan (do not use a bunt pan...it overflowed in my oven).  Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan on a wire rack 10 to 15 minutes. Remove from pan and cool completely on wire rack.

Chocolate Glaze

2 Tbsp butter or margarine
1 (1 oz) square unsweetened chocolate
1 cup sifted powder sugar
2 Tbsp boiling water

Combine butter and chocolate in a small heavy sauce pan.  Cook over low heat until chocolate melts.  Cool 3 to 4 minutes.  Add sugar and water; beat until smooth using a wooden spoon.  Yields 3/4 cup.  Spoon Chocolate Glaze over the top of cake allowing to drizzle down sides.  Sprinkle top of cake with chopped pecans if desired. Serves 14.

Recipe from the Ultimate Southern Living Cookbook.