Hershey's Milk Chocolate Chip Pecan Pound Cake
Rich, indulgent, and perfect for any occasion, Hershey's Milk Chocolate Chip Pecan Pound Cake is a decadent spin on the classic pound cake. This recipe combines the buttery, dense texture you love with the irresistible sweetness of Hershey's milk chocolate chips and the nutty crunch of chopped pecans. Each slice bursts with the comforting flavors of vanilla and chocolate, making it the ultimate dessert for family gatherings, holidays, or simply satisfying your sweet tooth. With just 20 minutes of prep and a golden crust achieved in the oven, this bundt cake is a visually stunning centerpiece that tastes even better than it looks. Serve it warm with a sprinkle of powdered sugar or a side of creamy vanilla ice cream to elevate this already unforgettable treat.
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Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1.5 cups Hershey's milk chocolate chips
- 1 cup pecans, chopped
Directions
Step 1
Preheat your oven to 325°F (165°C) and grease a standard 10-inch bundt or tube pan. Dust the pan lightly with flour and tap out the excess.
Step 2
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed, until light and fluffy (about 2-3 minutes).
Step 3
Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 4
In a separate bowl, combine the all-purpose flour and baking powder. Slowly add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Beat on low speed just until combined after each addition.
Step 5
Stir in the vanilla extract. Then, gently fold in the Hershey's milk chocolate chips and chopped pecans using a spatula.
Step 6
Pour the batter evenly into the prepared bundt or tube pan, spreading the top smoothly with a spatula.
Step 7
Bake in the preheated oven for 85-90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Step 8
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the pan onto a wire rack and remove the cake to cool completely.
Step 9
Slice and serve as is, or with a light dusting of powdered sugar or a scoop of vanilla ice cream. Enjoy!
Nutrition Facts
| Serving size | (1925.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7463.6 |
| Total Fat 398.3g | 0% |
| Saturated Fat 200.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 1337.9mg | 0% |
| Sodium 985.6mg | 0% |
| Total Carbohydrate 898.8g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 586.5g | |
| Protein 108.3g | 0% |
| Vitamin D 271.4IU | 0% |
| Calcium 1072.3mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 2519.9mg | 0% |
Source of Calories