1 c. butter
1/2 c. Crisco shortening
3 c. sugar
2 tsp. vanilla extract
1 tsp. lemon extract
8 oz. sour cream
5 eggs, separated
3 c. flour
1/2 tsp. baking powder
1/2 c. cocoa
1/4 tsp. salt

Cream butter and shortening with sugar. Add flavorings. Add egg yolks, one at a time, beating well after each addition. Sift dry ingredients and add to creamed mixture alternately with sour cream. Blend well after each addition. Beat egg whites until stiff but not dry and fold into batter. Bake at 325 degrees for 1 hour or until done.

ICING:

1 stick butter, softened
2 oz. unsweetened chocolate, melted
1 (16 oz.) box powdered sugar
1 tsp. vanilla extract
1 tsp. lemon juice

Beat only until smooth in small mixer bowl. Spread immediately on warm cake. Sprinkle top with 1 cup pecans, chopped.