Milk Chocolate Pound Cake Recipe

Name: Milk Chocolate Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter or 1 cup margarine, softened; 1 1/2 cups sugar; 4 large eggs; 6 milk chocolate candy bars, melted (I like Hershey's); 2 1/2 cups all-purpose flour; 1/4 teaspoon baking soda; 1/8 teaspoon salt; 1 cup buttermilk; 1 cup chopped pecans; 1/2 cup Hersheys Chocolate Syrup; 2 teaspoons vanilla extract; powdered sugar (optional)

Servings: persons

1 cup butter or 1 cup margarine, softened
1 1/2 cups sugar
4 large eggs
6 milk chocolate candy bars, melted (I like Hershey's)
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup Hersheys Chocolate Syrup
2 teaspoons vanilla extract
powdered sugar (optional)

1
Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
2
Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
3
Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
4
Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
5
Bake at 325u00b0F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
6
Sprinkle with powdered sugar.

2698

kcal

Calories

178

Fat

246

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 1 1/2 cups sugar, 4 large eggs, 6 milk chocolate candy bars, melted (I like Hershey's), and more.

Yes, Milk Chocolate 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.

Milk Chocolate Pound Cake

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