Milk Chocolate Chip Pecan Pound Cake from the Hershey's Kitchens
Ingredients:
2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
1 cup (2 sticks) butter, softened (Margarine in original recipe as option. I don't ever use 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(optional)
Directions:
1. 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.
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. (Who are they kidding? It's so good, it will be gone by 4-8 people in no time!)
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Confused about what Milk Chocolate actually is? Take a look at last year's Post on Milk Chocolate Day.
Photo: Hershey's Kitchens
1 comment:
Anyone got a glass of moo-juice? Even with the milk chocolate, it still looks super-rich!
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