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
CHOCOLATE CHIP POUND CAKE
I've been making this cake for years, and I always have requests for it when I take it to parties and potlucks. The cake is very moist... you have to try it!
Provided by Kim D.
Categories Dessert
Time 2h20m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325F degrees.
- Grease and flour a 10-inch tube pan.
- Combine the butter and cream cheese in a large mixing bowl.
- Beat until well blended.
- Add the sugar and beat until smooth and creamy.
- Add eggs, one at a time, beating well after each addition (This is an important step because the eggs add the leavening to the cake).
- Add the flour, alternately with the milk, starting and ending with flour.
- Stir in chocolate chips.
- Pour into a prepared pan and bake for about 1½ hours, or until a wooden toothpick comes out clean, when inserted near the center of the cake.
- Remove from pan immediately and turn upright onto a serving plate.
- Allow cake to cool before slicing.
Nutrition Facts : Calories 474.9, Fat 25.6, SaturatedFat 15.2, Cholesterol 106.7, Sodium 199.3, Carbohydrate 59.2, Fiber 1.4, Sugar 41.6, Protein 5.5
PECAN-CHOCOLATE CHIP POUND CAKE
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
Categories Desserts
Time 2h
Yield 16-20 servings.
Number Of Ingredients 10
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.
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