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. Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 45 minutes.