1 c. butter, softened
1/2 c. shortening
2 1/2 c. sugar
5 eggs
3 c. all-purpose flour
1/2 c. cocoa
1 c. milk
1 c. chopped pecans

Combine butter and shortening, mixing well; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and cocoa; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

Pour batter into a well-greased 10-inch pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 45 minutes or until cake tests done. Cool in pan 15 minutes; remove from pan and let cake cool completely. Yield: one 10-inch cake.