1/2 c. Crisco
1 c. butter, softened
3 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. cocoa
1 1/4 c. milk
1 tsp. vanilla extract

Cream Crisco and butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, baking powder, salt, and cocoa; mix well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.

Pour into greased and floured 10 inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; invert onto serving plate. Spoon chocolate glaze over top and sprinkle with chopped pecans.

CHOCOLATE GLAZE:

2 1/4 c. sifted confectioners' sugar
2 tbsp. cocoa
1/4 c. butter, softened
3 to 4 tbsp. milk

Combine and mix well. Beat well until smooth.