Saturday, March 4, 2017
Milk Chocolate Pecan Pound Cake
I know you're going to love the following recipe for Milk Chocolate Chip Pecan Pound Cake. I left the recipe pretty much as is since I did originally find it on the Hershey's Kitchens website, but, of course, feel free to substitute. It's actually quite awesome with dark chocolate chips, dark cocoa and rich dark chocolate syrup.
Milk Chocolate Chip Pecan Pound Cake
from the Hershey's Kitchens
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
1 cup unsalted butter, softened (Margarine in original recipe as option. I don't use margarine)
1-1/4 cups granulated sugar
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking soda
1 cup buttermilk or sour milk*
3/4 cup HERSHEY'S Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (bundt 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.
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.
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.
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.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Photo: Hershey's Kitchens