1/2 c. shortening
1 c. butter, softened
3 c. sugar
5 eggs
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 1/4 c. milk
1 tsp. vanilla extract
Creamy Chocolate Glaze
Chopped pecans

Cream shortening 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 extract.

Pour batter into a greased and floured 10-inch tube pan; bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 to 15 minutes; invert onto serving plate. Spoon Creamy Chocolate Glaze over top of warm cake, allowing it to drizzle down sides. Sprinkle with chopped pecans.

CREAMY CHOCOLATE GLAZE:

2 1/4 c. sifted powdered sugar
3 tbsp. cocoa
1/4 c. butter, softened
3-4 tbsp. milk

Combine sugar and cocoa, mixing well. Add remaining ingredients; beat until smooth. Yields: about 2 cups.