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 or sour milk*
3/4 cup chocolate syrup
2 tsp vanilla extract
1 cup chopped pecans
Powdered sugar

Preheat 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 (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.

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 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 powdered sugar, if desired. 12 to 16 servings.

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