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LOUISIANA POUND CAKE 
2 sticks butter
1/2 c. shortening
3 c. sugar
1/2 c. cocoa
1 c. milk
1/2 tsp. baking powder
2 tsp. vanilla
3 c. flour
1/2 tsp. salt
5 eggs
1 c. pecan halves

Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients together, including cocoa. Add alternately with milk and vanilla, beginning and ending with dry ingredients. Grease and flour angel food cake pan. Pour batter gently into pan. Gently press nuts on top, covering entire top. Bake at 325 degrees for 1 hour, or until cake tests done.
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