• eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

Milk Chocolate Chip Pecan Pound Cake Recipe

Milk Chocolate Chip Pecan Pound Cake

Prep Time: 17 Minutes

Skill Level: Beginner

Recipe Rating


  • 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips
  • 1 cup (2 sticks) butter or margarine
  • 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
  • Dash salt
  • 1 cup buttermilk or sour milk*
  • 3/4 cup HERSHEY'S Syrup
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • Powdered sugar


  • 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.

Ratings & Reviews

    Since i have not baked this cake as yet i am giving it 4 stars..Looks and sounds amazing and i will be baking it tomorrow for sure..Thank you Hershey's for another of your fantastic recipes..
    I baked this into mini cupcakes (minus the pecans) and they were amazing! They baked up perfectly and were moist and flavorful... I believe "smooth" was how one fan described it! :) We topped them with a vanilla bean buttercream and added a dab of milk chocolate buttercream on top of that. This will definitely go in the "keep" pile!
    Needed to cut back baking time ... almost burnt outside, but inside was moist and delicious! Would like a chocolate glaze next time ...
    This cake is the best! It's smooth and melts in your mouth. The first bite has everyone swooning. I usually make it without the pecans b/c of allergies, but it's still great. Goes well with whipped cream, strawberries, and/or ice cream.
    This cake is moist and rich. I forgot to put the cocoa powder when I made it and it was still amazing. I plan to make it for some co-workers this weekend...Perfect!