Do you need a quick recipe for a decadent chocolate cake for a last-minute party dessert? We've got you covered. Brimming with three (yes, three!) delicious chocolaty ingredients and toasted crunchy pecans, this chocolate chip pecan pound cake recipe makes a dessert that's moist, delicious and abundant with chocolaty flavor. Serve it with a sprinkle of powdered sugar or a drizzle of HERSHEY'S Chocolate Syrup to make it even more mouthwatering. We love creating chocolate pound cake recipes that are moist with deep chocolate flavor (as they should be!). If you've enjoyed the Milk Chocolate Chip Pecan Pound Cake recipe and want to try a pound cake with a fruity flair, explore this Chocolate Raspberry Pound Cake recipe topped with cool and silky raspberry cream.
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 Medium (50%) 1 minute; stir. If necessary, microwave at Medium 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 prepard 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.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.