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LOUISIANA CHOCOLATE POUND CAKE 
2 sticks butter
1/2 c. shortening
3 c. sugar
1/2 c. cocoa
1/2 tsp. salt
1 c. milk
1/2 tsp. baking powder
2 tsp. vanilla
3 c. flour
5 eggs
1 c. pecans, optional

Cream butter, shortening and sugar. Add eggs, one at a time, beat well. Sift dry ingredients and add all together. Add milk and vanilla into the dry ingredients. Add pecans and mix all ingredients together. Bake in a greased and floured Bundt pan. Bake at 325 degrees for 1 hour. Top layer will be soft.
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