1 cup (2 sticks) butter
1/2 cup shortening
3 cups sugar
5 eggs
1/2 cup cocoa
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1 cup milk
2 tsp. vanilla
1 cup pecan halves

Cream butter, shortening and sugar. Add eggs, one at a time, beating well after each. Sift dry ingredients, including cocoa, together and add alternately with milk and vanilla, beginning and ending with dry ingredients.

Grease and flour angel food cake pan, pour batter into pan and gently press nuts on top covering the entire surface.

Bake at 325°F for 1 hour or until done.