HERSHEY’s Milk Chocolate Chip Pecan Pound Cake by Moon Chuen Kua

HERSHEY’s Milk Chocolate Chip Pecan Pound Cake

Ingredients:


2 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips, divided
1 cup (2 sticks) butter or margarine, softened
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)

Method:


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. 12 to 16 servings
 
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup


Personal Notes:

i used semi-sweet chocolate chips and 158g of sugar for this cake
- i made my own chocolate syrup (actually more of a sauce) by heating a cup of semi-sweet chocolate chips with 3/4 cup of whipping cream over low heat. please stir this constantly. when all the chocolate has melted, stir in vanilla.. viola…. i poured the remaining unused chocolate sauce on the finished cake
- i had to bake my cake for 1 hr 35 mins as i used a smaller bundt pan