Milk Chocolate Chip Pecan Pound Cake
Ingredients
- 2 cups HERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.) , divided
- 1 cup butter or margarine (2 sticks) , softened
- 1-1/4 cups granulated sugar
- 3 eggs
- 2-1/4 cups all-purpose flour
- 1/4 cup HERSHEY'S Cocoa
- 1/4 teaspoon baking soda
- salt Dash
- 1 cup buttermilk or sour milk*
- 3/4 cup HERSHEY'S Syrup
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
- Powdered sugar (optional)
Directions
- 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.
- 2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.
- 3. Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.
- 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar, if desired. Makes 12 servings.
- *To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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