Shelly's Recipe

MILK CHOCOLATE CHIP PECAN POUND CAKE

Category: Cakes

2 cups milk chocolate chips, divided
1 cup butter, softened
1 1/4 cups sugar
3 eggs
2 1/4 cups flour
1/4 cup cocoa
1/4 tsp. baking soda
Dash salt
1 cup buttermilk
3/4 cup chocolate syrup
2 tsp. vanilla extract
1 cup chopped pecans
Confectioners sugar (optional)

Heat oven to 350. Grease and flour 12-cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100percent) 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. Beat butter in large bowl until creamy, gradually add 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 prepared 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 confectioners sugar, if desired.