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.
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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