2 cups sifted cake flour
2-1/2 tsp. double acting baking powder
1/2 tsp. salt
1 cup sugar
1/2 cup shortening
3/4 cup milk
2 eggs
1/2 tsp. vanilla
1/2 cup chopped pecans
1/2 cup semi-sweet chocolate pieces
Preheat oven to 375 deg. F. Sift then measure flour; resift with baking powder, salt and sugar into mixing bowl. Add shortening, 1/2 cup milk and eggs. With electric mixer set at low, beat 2 minutes. Add 1/4 cup milk and vanilla. Beat 1 minute longer. Fill greased 2-1/2 inch muffin pans half full. Bake 15 minutes. Mix nuts and chocolate pieces; sprinkle over cakes. Return to oven; bake 5 minutes longer or until cake tests done. Cool in pans on rack 5 minutes. Remove from pans; cool.
