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Home > Recipes > Milk Chocolate Chip Pecan Pound Cake

Milk Chocolate Chip Pecan Pound Cake Recipe

Milk Chocolate Chip Pecan Pound Cake
  • Beginner

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Cakes x Frostings x Beginner x HERSHEY’S Milk Chocolate Chips x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Syrup x
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Prep Time:
17 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
  • 1 cup (2 sticks) butter or margarine, 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
  • Dash salt
  • 1 cup buttermilk or sour milk*
  • 3/4 cup HERSHEY'S Syrup
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 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. 12 to 16 servings.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    8/2/2012

    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!

  • 4 stars

    10/15/2009

    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!

  • 4 stars

    6/25/2010

    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.

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