Milk Chocolate Chip Pecan Pound Cake

Name: Milk Chocolate Chip Pecan Pound Cake Recipe | Hersheyland
Prep time: 20 min
Total time: 240 min
Yield: 1 cake
Ingredients: 2 cups HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.), divided; 1 cup butter or margarine (2 sticks), softened; 1-1/4 cups granulated sugar; 3 eggs; 2-1/4 cups all-purpose flour; 1/4 cup HERSHEY'S Cocoa; 1/4 tsp baking soda; dash salt; 1 cup buttermilk or sour milk*; 3/4 cup HERSHEY'S Syrup; 2 tsps vanilla extract; 1 cup pecans chopped; powdered sugar (optional)

Skill Level: Beginner

Image of Milk Chocolate Chip Pecan Pound Cake

Do you need a quick recipe for a decadent chocolate cake for a last-minute party dessert? We've got you covered. Brimming with three (yes, three!) delicious chocolaty ingredients and toasted crunchy pecans, this chocolate chip pecan pound cake recipe makes a dessert that's moist, delicious and abundant with chocolaty flavor. Serve it with a sprinkle of powdered sugar or a drizzle of HERSHEY'S Chocolate Syrup to make it even more mouthwatering. We love creating chocolate pound cake recipes that are moist with deep chocolate flavor (as they should be!). If you've enjoyed the Milk Chocolate Chip Pecan Pound Cake recipe and want to try a pound cake with a fruity flair, explore this Chocolate Raspberry Pound Cake recipe topped with cool and silky raspberry cream.

Ingredients & Directions

Yields:: 1 cake

Prep:: 20 Min.
Bake:: 1 Hr. 15 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 cups

HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.), divided
1 cup

butter or margarine (2 sticks), softened
1-1/4 cups

granulated sugar
3

eggs
2-1/4 cups

all-purpose flour
1/4 cup

HERSHEY'S Cocoa
1/4 tsp

baking soda
dash

salt
1 cup

buttermilk or sour milk*
3/4 cup

HERSHEY'S Syrup
2 tsps

vanilla extract
1 cup

pecans chopped
powdered sugar (optional)

READY TO MAKE THIS?

You'll Need 

oven

12-cup fluted tube pan

microwave-safe bowl

microwave

bowl

mixer

wire rack

rubber scraper

Step-By-Step Directions

Heat oven to 350°F. Grease and flour 12-cup fluted tube 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. Sprinkle with powdered sugar, if desired.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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Milk Chocolate Chip Pecan Pound Cake

Ingredients & Directions

Ingredients

Step-By-Step Directions

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