HERSHEY'S MILK CHOCOLATE CHIP PECAN POUND CAKE
What a great pound cake! I found this recipe on the wrapper of Hershey's Milk Chocolate Chips. I am a pound cake finatic so I had to try it. We LOVED it. Give it a try. You can never go wrong with a Hershey's recipe.
Provided by Realtor by day
Categories Dessert
Time 1h10m
Yield 1 cake, 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350. Grease and flour 12 cup Bundt pan.
- Place 1 cup of chocolate chip in bowl and microwave on medium power for 1 minute. Stir and microwave in 15 second intervals until chips are melted and smooth.
- Beat butter in large bowl until creamy. Gradually add sugar, beating on medium until well blended (I cream these together for 10 minutes total). Add eggs, one at a time, beating 1 minute after each one. Add melted chocolate and beat until well blended, 1-2 minutes.
- Sift together flour, cocoa, baking soda and salt. Add to chocolate mixture alternately with buttermilk, beating just until blended (don't over-beat or your texture will not be as good).
- Add syrup and vanilla, blend. Stir in remaining 1 cup of chocolate chips and nuts. Spoon batter into prepared pan.
- Bake 1 hour and 15 minutes or until pick inserted in center comes out clean. Cool 10 minutes then remove from pan and cool completely on wire rack. Sprinkle cooled cake with powdered sugar before serving.
Nutrition Facts : Calories 474.6, Fat 25.4, SaturatedFat 11.7, Cholesterol 95.5, Sodium 205.2, Carbohydrate 57.1, Fiber 2.8, Sugar 34.2, Protein 6.8
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