Hersheys Milk Chocolate Chip Pecan Pound Cake Food

CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in chocolate chips., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Whisk in confectioners' sugar, milk and vanilla until smooth. Drizzle over cake.

CHOCOLATE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
• Sift the flour, baking powder, salt and cocoa together. Set aside.
• With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
• Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
• Slice the cake and serve topped with a scoop of vanilla ice cream.

HERSHEY'S MILK CHOCOLATE CHIP PECAN POUND 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.

PECAN POUND CAKE

Steps:

• Cream margarine and sugar together until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Sift flour three times.
• Add flour and flavorings to sugar mixture, beating constantly.
• Fold nuts into batter.
• Pour into greased and floured tube pan or a 9 x 5 inch loaf pan.
• Bake at 325 degrees for 1 hour, or until cake tests done.
• Remove from pan to cool.

HERSHEY BAR POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan or 12 cup fluted pan.
• 2. Beat butter in large bowl until creamy, gradually add granulated sugar, beating on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate, beat until blended.
• 3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until well blended. Add syrup and vanilla, beat until well blended. Stir in pecans. Pour batter into prepared pan.
• 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes, remove from pan onto wire rack. Cool completely. Dust with sifted powdered sugar and drizle with chocolate syrup , if desired
• 5. * To sour milk use 1 tablespoon of white vinegar plus milk to equal 1 cup