PECAN-CHOCOLATE CHIP POUND CAKE

Pecan-Chocolate Chip Pound Cake image

This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way-unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.

Provided by Taste of Home

Time 2h

Yield 16-20 servings.

Number Of Ingredients 10

Ingredients

2-3/4 cups sugar
1-1/4 cups butter, softened
5 large eggs
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
1 cup mini semisweet chocolate chips
1 cup chopped pecans

Steps:

In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

Nutrition Facts : Calories 385 calories, Fat 20g fat (10g saturated fat), Cholesterol 85mg cholesterol, Sodium 188mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.