Milk Chocolate Chip Pecan Pound Cake

Do you need a quick recipe for a decadent chocolate cake for a lastminute party dessert? Weve got you covered. Brimming with three yes three! delicious chocolaty ingredients and toasted crunchy pecans this chocolate chip pecan pound cake recipe makes a dessert thats moist delicious and abundant with chocolaty flavor. Serve it with a sprinkle of powdered sugar or a drizzle of HERSHEYS Chocolate Syrup to make it even more mouthwatering. 
Ingredients
2 cups
Milk Chocolate Chips 11 5 oz pkg. divided

1 cup
butter or margarine 2 sticks softened
1 14 cups
granulated sugar
3
eggs
2 14 cups
allpurpose flour
14 cup
Cocoa
14 tsp
baking soda
dash
salt
1 cup
buttermilk or sour milk
34 cup
Syrup
2 tsps
vanilla extract
1 cup
pecans chopped
powdered sugar optional
Directions
Heat oven to 350F. Grease and flour 12cup fluted tube pan. Place 1 cup milk chocolate chips in medium microwavesafe 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.
2
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.
3
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.
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 to wire rack. Cool completely. Sprinkle with powdered sugar if desired.