Milk Chocolate Chip Pecan Pound Cake

Milk Chocolate Chip Pecan Pound Cake

HERSHEY'S Milk Chocolate Chips make this perfect pound cake recipe rich and sweet. It gets its depth from the addition of toasty, crunchy pecans. Serve it with fluffy whipped cream and some extra chocolate shavings for a decadent dessert you can make any time.

SKILL LEVEL
beginner
PREP
17 min
BAKE
75 min

Ingredients

  Amount Per Serving % DV *
Calories590
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium240 mg10% DV
Total Carbohydrates71 g24% DV
Dietary Fiber5.0 g20% DV
Sugars49 g
Protein9 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories590
Calories from Fat320
Total Fat35 g54% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol110 mg37% DV
Sodium240 mg10% DV
Total Carbohydrates71 g24% DV
Dietary Fiber5.0 g20% DV
Sugars49 g
Protein9 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
2 cupsHERSHEY'S Milk Chocolate Chips (11.5-oz. pkg.) , divided
1 cupbutter or margarine (2 sticks) , softened
1-1/4 cupsgranulated sugar
3 eggs
2-1/4 cupsall-purpose flour
1/4 cupHERSHEY'S Cocoa
1/4 teaspoonbaking soda
salt Dash
1 cupbuttermilk or sour milk*
3/4 cupHERSHEY'S Syrup
2 teaspoonsvanilla extract
1 cuppecans 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.
Ingredients sitting on a table

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