Pecan Chocolate Chip Pound Cake Recipes

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.

PECAN-CHOCOLATE CHIP POUND CAKE

Steps:

• In a large bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. , In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. , Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

PECAN CHOCOLATE CHIP POUND CAKE

Steps:

• In a large mixing bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.

CHERRY CHOCOLATE PECAN CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray a bundt pan with cooking spray, and evenly distribute 1/4 cup pecans in bottom of pan.
• Combine dry cake mix and cinnamon in large bowl.
• Add oil, eggs, vanilla, and pie filling; mix well.
• Stir in chocolate chips and remaining pecans.
• Spoon into bundt pan (batter will be thick).
• Bake for 1 hour, or until cake tests done.
• Cool cake in pan for 10 minutes.
• Remove from pan and cool completely before slicing.

PECAN POUND CAKE

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Combine flour and salt; stir into creamed mixture just until combined. Stir in coconut and pecans. , Pour into a greased and floured 10-in. tube pan; spread evenly. Bake at 325° 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.

PECAN-CHOCOLATE CHIP POUND CAKE

Steps:

• In a large mixing bowl, beat sugar, butter (must be very soft but not melted), eggs and almond extract on low just until mixed. Beat on high for 5 minutes, scraping bowl occasionally. In a separate bowl, combine flour, baking powder and salt. On low speed, add flour mixture alternately with milk, mixing just until blended. Fold in chocolate chips. Sprinkle pecans in the bottom of a greased and floured 10-in. tube pan. Carefully pour batter over pecans. Bake at 325° for 1 hour and 40 minutes or until cake tests done. Cool 20 minutes in pan before removing to a wire rack to cool completely.© Copyright Reiman Publications, 1993-1997

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.