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Cakes

Milk Chocolate Chip Pecan Pound Cake

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.

Ingredients & Directions

Prep:
20 Min.
Bake:
1 Hr. 15 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 2 cups
    HERSHEY'S Milk Chocolate Chips (11.5 oz pkg.), divided
  • 1 cup
    butter or margarine (2 sticks), softened
  • 1-1/4 cups
    granulated sugar
  • 3
    eggs
  • 2-1/4 cups
    all-purpose flour
  • 1/4 tsp
    baking soda
  • dash
    salt
  • 1 cup
    buttermilk or sour milk*
  • 2 tsps
    vanilla extract
  • 1 cup
    pecans chopped
  • powdered sugar (optional)
READY TO MAKE THIS?
You'll Need 
oven
12-cup fluted tube pan
microwave-safe bowl
microwave
bowl
mixer
wire rack
rubber scraper

Step-By-Step Directions

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

Additional questions?