Hersheys Milk Chocolate Chip Pecan Pound Cake Recipes

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HERSHEY SYRUP CHOCOLATE POUND CAKE



Hershey Syrup Chocolate Pound Cake image

Make and share this Hershey Syrup Chocolate Pound Cake recipe from Food.com.

Provided by nafiesmom

Categories     Dessert

Time 1h15m

Yield 1 pound cake

Number Of Ingredients 11

5 eggs
3 cups sugar
1 cup butter
1/2 cup Crisco
1 -1 1/2 cup milk
2 tablespoons cocoa
3 cups plain flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 (16 ounce) can Hersheys Chocolate Syrup

Steps:

  • Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to mixture. Add vanilla. Add chocolate syrup last. Pour into greased and floured 10" tube pan. Start in cold oven. Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick) comes out clean.

Nutrition Facts : Calories 8071.5, Fat 330.2, SaturatedFat 164, Cholesterol 1579.7, Sodium 3637.8, Carbohydrate 1202.9, Fiber 23.9, Sugar 828.7, Protein 91.7

HERSHEY'S MILK CHOCOLATE CHIP PECAN POUND CAKE



Hershey's Milk Chocolate Chip Pecan Pound Cake image

What a great pound cake! I found this recipe on the wrapper of Hershey's Milk Chocolate Chips. I am a pound cake finatic so I had to try it. We LOVED it. Give it a try. You can never go wrong with a Hershey's recipe.

Provided by Realtor by day

Categories     Dessert

Time 1h10m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 13

2 cups hershey's milk chocolate chips, divided
1 cup butter, softened (2 sticks)
1 1/4 cups granulated sugar
3 eggs (room temp is best)
2 1/4 cups flour
1/4 cup hershey's cocoa
1/4 teaspoon baking soda
1 dash salt (I used 1/8 tsp)
1 cup buttermilk (or sour milk)
3/4 cup Hershey's syrup
2 teaspoons vanilla extract
1 cup chopped pecans
powdered sugar (for sprinkling on finished cake)

Steps:

  • Heat oven to 350. Grease and flour 12 cup Bundt pan.
  • Place 1 cup of chocolate chip in bowl and microwave on medium power for 1 minute. Stir and microwave in 15 second intervals until chips are melted and smooth.
  • Beat butter in large bowl until creamy. Gradually add sugar, beating on medium until well blended (I cream these together for 10 minutes total). Add eggs, one at a time, beating 1 minute after each one. Add melted chocolate and beat until well blended, 1-2 minutes.
  • Sift together flour, cocoa, baking soda and salt. Add to chocolate mixture alternately with buttermilk, beating just until blended (don't over-beat or your texture will not be as good).
  • Add syrup and vanilla, blend. Stir in remaining 1 cup of chocolate chips and nuts. Spoon batter into prepared pan.
  • Bake 1 hour and 15 minutes or until pick inserted in center comes out clean. Cool 10 minutes then remove from pan and cool completely on wire rack. Sprinkle cooled cake with powdered sugar before serving.

Nutrition Facts : Calories 474.6, Fat 25.4, SaturatedFat 11.7, Cholesterol 95.5, Sodium 205.2, Carbohydrate 57.1, Fiber 2.8, Sugar 34.2, Protein 6.8

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