1/2 cup shortening
2 sticks (1 cup) butter
3 cups sugar
5 eggs
3 cups all-purpose flour
1/2 cup plus 1 tbsp. cocoa
1 tsp. baking powder
1/2 tsp. salt
1 1/4 cups 2% milk
2 cups chopped pecans
2 tbsp. all-purpose flour

Preheat oven to 350°F. In large bowl, cream shortening, butter, and sugar with electric mixer. Add eggs one at a time, beating thoroughly after each. In a separate bowl, sift 3 cups of flour, cocoa, baking soda and salt. Add sifted ingredients and milk to creamed mixture alternating each. Beginning and ending with sifted mixture. Add vanilla. Beat 2 minutes. Combine pecans with 2 tablespoons of flour to prevent pecans from settling to the bottom. Fold pecans into batter.

Bake in a well greased tube pan for 1 1/2 hours or until a wooden toothpick inserted comes out clean. Remove from oven and cool for 10 minutes. Turn out of pan and top with Mel's chocolate topping.

Mel's Chocolate Topping:

1 stick (1/2 cup) butter
4 tbsp. cocoa
6 tbsp. buttermilk
1 (16 oz.) box powdered sugar, sifted
1 tsp. vanilla
1 cup chopped pecans, optional

In a medium saucepan, bring butter, cocoa, and buttermilk to a boil. Remove from heat. Stir in powdered sugar until smooth. Add vanilla and pecans. Blend thoroughly and pour over warm cake.