Pecan-chocolate chip pound cake
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | cup | Sugar |
| 1¼ | cup | Butter -- softened |
| (no substitutes) | ||
| 5 | eaches | Eggs |
| 1 | teaspoon | Almond extract |
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
| 1 | cup | Semisweet chocolate chips -- |
| Mini | ||
| 1 | cup | Pecans -- chopped |
Directions
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 min. 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 inch tube pan. Carefully pour batter over pecans. Bake at 325 deg. for 1 hour and 40 min. or until cake test done. Cool 20 min.
in pan before removing to a wire rack to cool completely. Yield: 16-20 servings.
Recipe By : Country Woman