Milk Chocolate Chip Pecan Pound Cake

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)



Directions:

1. 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 HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH 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.



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