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Milk Chocolate Pound Cake

Milk Chocolate Pound Cake recipe image
This indulgent pound cake is a decadent twist on the classic, featuring melted milk chocolate candy bars folded into a buttery batter. The result is a dense, moist crumb with deep chocolate flavor and a subtle crunch from chopped pecans. It is perfect for afternoon tea, holiday gatherings, or any time you crave a serious chocolate treat. While it uses simple pantry staples like butter, sugar, and eggs, the addition of chocolate syrup and melted candy bars elevates it to a show-stopping dessert that feels both nostalgic and luxurious.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 989.8
Dietary: Vegetarian
Description
This indulgent pound cake is a decadent twist on the classic, featuring melted milk chocolate candy bars folded into a buttery batter. The result is a dense, moist crumb with deep chocolate flavor and a subtle crunch from chopped pecans. It is perfect for afternoon tea, holiday gatherings, or any time you crave a serious chocolate treat. While it uses simple pantry staples like butter, sugar, and eggs, the addition of chocolate syrup and melted candy bars elevates it to a show-stopping dessert that feels both nostalgic and luxurious.
Ingredients
  • 1 cup Butter (or marg.) ; softened
  • 1 1/2 cup Sugar
  • 4 Eggs
  • 1 Milk Chocolate candy bars;
Directions
  1. 1
    Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
  2. 2
    Cream the softened butter and sugar together in a large bowl until the mixture is light and fluffy.
  3. 3
    Add the eggs one at a time, beating well after each addition until fully incorporated.
  4. 4
    Melt the chocolate candy bars according to package directions and let them cool slightly.
  5. 5
    Stir the melted chocolate bars and buttermilk into the butter mixture until smooth.
  6. 6
    In a separate bowl, combine the all-purpose flour, salt, and baking soda.
  7. 7
    Gradually add the dry ingredients to the chocolate mixture, mixing until just combined.
  8. 8
    Fold in the chopped pecans, chocolate syrup, and vanilla extract until evenly distributed.
  9. 9
    Spoon the batter into a greased and floured 10-inch tube or Bundt pan.
  10. 10
    Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
  11. 11
    Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  12. 12
    Sift powdered sugar over the top of the cooled cake just before serving, if desired.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 989.8kcal
% Daily Value *
Total Fat 61.4g95%
Saturated Fat 36.5g183%
Cholesterol 318.8mg107%
Sodium 461.7mg20%
Total Carbohydrate 105.4g36%
Dietary Fiber 0.8g4%
Sugars 103.4g
Protein 8.9g18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, pound cake, pecans, butter, baking, dessert, candy bars, moist, rich, indulgent, holiday, tea time, sweet, classic, homemade
Read it online: https://www.chefs-mate.com/recipe/milk-chocolate-pound-cake-2/