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Milk Chocolate Pound Cake
| Ingredients | |||
| 1 | cup | butter or margarine, softened | |
| 1 1/2 | cup | sugar | |
| 4 | each | eggs | |
| 2 | each | milk chocolate candy bars (1-1/8 oz ea.), melted | |
| 1 | cup | buttermilk | |
| 2 1/2 | cup | flour, all-purpose | |
| 1 | pn | salt | |
| 1/4 | teaspoon | soda | |
| 1 | cup | pecans, chopped | |
| 5 1/2 | oz | chocolate syrup | |
| 2 | teaspoon | vanilla extract | |
| 1 | sugar, powdered (optional) | ||
Directions: | |||
| Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted candy bars and buttermilk, and mix well. Combine flour, salt, and soda; add to chocolate mixture, mixing well. Add pecans, chocolate syrup, and vanilla, blending well. Spoon batter into a greased and floured 10 inch tube or Bundt pan. Bake at 325 degrees for 1 hour and 15 minutes or until done. When cake is cool, sift powdered sugar over cake, if desired. | |||
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