Recipe: Marble Pound Cake with Chocolate Glaze

My mom asked for this (photos here). It came from a small magazine at least ten years ago, and I'm not sure which one. I know we were making it back when we lived in Illinois, but the title at the top of the page says, "Great New England Cooking." Maybe it was Yankee magazine? It's about the right size for that. I can't find it in the recipe database though, but maybe it's just too old. I know my mom used to get that periodical. I can't find a date or any other publishing information on my chopped-off piece of paper, so if I am infringing any rights, feel free to let me know and I will withdraw this or credit the proper people, as they wish.

Here it is:

Marble Pound Cake
1/4 cup chopped pecans for sprinkling in bottom of pan, optional
2 3/4 cups flour (I use whole wheat)
2 1/4 tsp baking powder
1 tsp salt
1 cup butter, at room temperature (mine is often cold, no problem in food processor)
1 3/4 cups sugar
1 tsp vanilla
4 extra large eggs (I usually use 5-6 large)
3/4 cup milk
1 cup chocolate syrup (such as Hershey's), mixed with 1/4 tsp baking soda
chocolate glaze (see below, supposedly optional, but compulsory in my book)
pecan halves for garnish (ditto)

Heat oven to 350° F. Grease a 10-inch tube pan (or bundt also works, as I just discovered, having used the "wrong" pan). Sprinkle a handful of chopped pecans in bottom of pan. Sift (I just mix) flour, baking powder and salt into a large bowl. Set aside. Cream butter and sugar until light and fluffy, add vanilla and eggs and again beat until light. Add flour alternately with milk, scraping bowl frequently to ensure even blending. Divide batter in half. Add chocolate syrup to one half. Alternately drop batters by tablespoonfuls (I use ladles, faster) in pan to create a marbled effect. You can also swirl a knife through the batter before baking (I do this). Bake 1 hour and 15 minutes or until cake tester comes out clean. Run a knife around the edges and center, unmold onto wire rack and cool completely. Frost with chocolate glaze and decorate with pecan halves. Serves 12-16.

Chocolate Glaze
2 squares (2 ounces) unsweetened baking chocolate
3 tbsp butter
1 1/2 cups confectioner's sugar
3 tbsp boiling water
1 tsp pure vanilla extract

Melt chocolate and butter together in microwave. Add sugar, boiling water and vanilla. Mix until glaze consistency, no lumps. If too thin, add more sugar, if too thick add more boiling water. Pour quickly over top of cake. Glaze must be hot to spread well. Press 12-16 pecan halves into hot glaze before it sets.