Elegant Chocolate Pound Cake

From the kitchen of Mrs. Fred Hartsoe, Winston-Salem

1 cup butter or margarine
1/2 cup shortening
3 cups sugar
3 tsp vanilla extract
1 tsp lemon extract
1 1/8 cups milk or 8 oz. sour cream
5 eggs, separated
3 cups flour
1/2 tsp baking powder
1/2 cup cocoa
1/8 tsp salt

Cream butter and shortening with sugar. Add flavorings. Add egg yolks, one at a time, beating well after each addition. Sift dry ingredients and add to creamed mixture alternately with milk or sour cream. Blend well after each addition. Beat eggs white until stiff but not dry and fold into batter. Bake at 325 degrees 1 hour or test until done.
Icing: Melt 1 stick butter or margarine and 2 ounces unsweetened chocolate. Add one 16 ounce box powdered sugar, 1 tsp vanilla extract and 1 tap lemon juice. Beat only until smooth in small mixer bowl. Spread immediately on warm cake. Sprinkle top with 1 cup chopped pecans, is desired.