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Chocolate Pound Bundt Cake

3 cups all-purpose flour

1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

1 cup butter or margarine
1/2 cup vegetable shortening
3 cups granulated sugar
5 large eggs, separated, whites beaten until stiff

2 teaspoons vanilla extract
1 cup milk
1 cup chopped pecans

1. Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube pan; set aside.
2. Whisk together flour, cocoa, baking powder and salt. Set aside.
3. Cream butter and shortening until fluffy. Gradually add sugar while beating. Add egg yolks one at a time and beat well after each addition. Beat in vanilla.
4. Add flour mixture to creamed mixture alternately with milk. Fold beaten egg whites into cake batter.
5. Pour batter into prepared cake pan. Sprinkle nuts on top. Bake for 1 hour and 15 minutes or until tested done when wooden pick inserted in center comes out clean. Do not over bake.

Makes 12 servings.