Hershey'S Milk Chocolate Chip Pecan Pound Cake

Name: Hershey'S Milk Chocolate Chip Pecan Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups hershey's milk chocolate chips, divided; 1 cup butter, softened (2 sticks); 1 1/4 cups granulated sugar; 3 eggs (room temp is best); 2 1/4 cups flour; 1/4 cup hershey's cocoa; 1/4 teaspoon baking soda; 1 dash salt (I used 1/8 tsp); 1 cup buttermilk (or sour milk); 3/4 cup Hershey's syrup; 2 teaspoons vanilla extract; 1 cup chopped pecans; powdered sugar (for sprinkling on finished cake)

Servings: persons

2 cups hershey's milk chocolate chips, divided
1 cup butter, softened (2 sticks)
1 1/4 cups granulated sugar
3 eggs (room temp is best)
2 1/4 cups flour
1/4 cup hershey's cocoa
1/4 teaspoon baking soda
1 dash salt (I used 1/8 tsp)
1 cup buttermilk (or sour milk)
3/4 cup Hershey's syrup
2 teaspoons vanilla extract
1 cup chopped pecans
powdered sugar (for sprinkling on finished cake)

1
Heat oven to 350. Grease and flour 12 cup Bundt pan.
2
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.
3
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.
4
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).
5
Add syrup and vanilla, blend. Stir in remaining 1 cup of chocolate chips and nuts. Spoon batter into prepared pan.
6
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.

2080

kcal

Calories

147

Fat

174

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups hershey's milk chocolate chips, divided, 1 cup butter, softened (2 sticks), 1 1/4 cups granulated sugar, 3 eggs (room temp is best), and more.

Yes, Hershey'S Milk Chocolate Chip Pecan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!