Monday, March 4, 2024


Today is National Pound Cake Day. Pound Cake is so versatile. You can serve it plain, top with icing or glaze, or dress it up with berries and whipped cream. I like it toasted with unsalted French butter for breakfast.

The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. Made it easy to remember! No leaveners were used other than the air whipped into the batter. A cake made of one pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families or last multiple days. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Pound cakes are generally baked in either a loaf pan or a Bundt pan. They can be iced or dusted with powdered sugar.

I know you're going to love the following recipe for Milk Chocolate Chip Pecan Pound Cake. I left the recipe pretty much as I originally found 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
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)

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 prepared 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.

1 comment:

Pattie @ Olla-Podrida said...

Janet! This sounds HEAVENLY!!