Marbled Pecan Pound Cake

Directions

1. 1
   Preheat oven to 350°F
2. 2
   Grease and flour a 10 inch tube pan.
3. 3
   Beat butter and 1/2 cup shortening together until creamy.
4. 4
   Gradually add sugar; beat at medium speed for 5-7 minutes.
5. 5
   Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
6. 6
   Stir in vanilla.
7. 7
   Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
8. 8
   Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
9. 9
   Repeat layers, ending with a plain batter layer.
10. 10
    Gently swirl with a knife to marble the batter, and sprinkle with pecans.
11. 11
    Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
12. 12
    Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.