Try this Pecan-Topped Chocolate Pound Cake recipe, or contribute your own.
Suggest a better descriptionCombine 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, cocoa, and baking powder - sift together. Add to creamed mixture alternately with the milk, beginnning and ending with flour mixture. Mix well after each addition. Add vanilla to mixture. Pour batter into a well-greased 10-inch tube pan. Sprinkle pecans evenly over batter. Bake at 325 degrees for 1 hour and 15 minutes or until cake test done. Cool in pan 15 minutes; remove from pan, and let cake cool completely. Yield: one 10-inch cake. Posted to JEWISH-FOOD digest Volume 98 #014 by Minelle Paloff
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3646g) | ||
Recipe Makes: 1 | ||
|
||
Calories: 12130 | ||
Calories from Fat: 4155 (34%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 461.7g | 616 % | |
Saturated Fat 192g | 960 % | |
Monounsaturated Fat 171.4g | ||
Polyunsanturated Fat 56.6g | ||
Cholesterol 5818.7mg | 1790 % | |
Sodium 7500.7mg | 259 % | |
Potassium 3068.6mg | 81 % | |
Total Carbohydrate 1843.7g | 542 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 1821.5g | ||
Protein 211.1g | 302 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12130
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.