IMG_5918i was in desperate need to get rid of the remaining 2 bags of chocolate chips and wanted to bake a cake out of it…. this recipe came pretty timely… yippee! ╮(╯▽╰)╭

Recipe adapted from HERSHEY’s Kitchens

Ingredients

IMG_59222 cups (11.5-oz. pkg.) HERSHEY’S Milk Chocolate Chips, divided
1 cup (2 sticks) butter or margarine, softened
1-1/4 cups granulated sugar
3 eggs
2-1/4 cups all-purpose flour
1/4 cup HERSHEY’S Cocoa
1/4 teaspoon baking soda
Dash salt
1 cup buttermilk or sour milk*
3/4 cup HERSHEY’S Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
Powdered sugar(optional)

Directions

IMG_5920– 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. 12 to 16 servings

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

Personal notes:

IMG_5919– i used semi-sweet chocolate chips and 158g of sugar for this cake
– i made my own chocolate syrup (actually more of a sauce) by heating a cup of semi-sweet chocolate chips with 3/4 cup of whipping cream over low heat. please stir this constantly. when all the chocolate has melted, stir in vanilla.. viola…. i poured the remaining unused chocolate sauce on the finished cake
– i had to bake my cake for 1 hr 35 mins as i used a smaller bundt pan

IMG_5924

IMG_5916very chocolately… and somewhat fluffy for a pound cake… (>’o’)> ♥ <(‘o’<)

 

Pollution index: 195 (moderately polluted)

 

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(11) Comments

  • Jozelyn Ng (January 7, 2014)

    我在流口水!

  • sallywong (January 7, 2014)

    好诱人的蛋糕,用这个牌子肯定很香吧。。;)

  • 0620 (January 7, 2014)

    香又浓的蛋糕哦
    还有那些草莓也很吸引 XD

  • Ling Yuen Chin (January 7, 2014)

    看起来好好吃!

  • 鲸鱼蓝蓝蓝 (January 7, 2014)

    相信味道一定很浓郁
    看起来就很好吃:)

  • Chris (January 7, 2014)

    Very chocolatey and moist!

  • Mel (January 7, 2014)

    Isnt it you are glad of getting rid of your chocolate chips that resulted in this beautiful and delicious pound cake. Wish I can have a piece…..

  • May Law (January 7, 2014)

    非常赞的蛋糕, 但愿我能神不知鬼不觉的走进电脑里取走一块, 哈哈!

  • Jasline @ Foodie Baker (January 8, 2014)

    The cake looks so decadent and delicious!

  • 柠檬叶 (January 9, 2014)

    哇,目不转睛地看,这你都会做,太厉害了! 我望而莫急ing…

  • jeannietay (January 9, 2014)

    That looks so rich! Pound cakes are still my fav but can\’t eat too much!

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