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Pecan-Chocolate Chip Pound Cake

TOTAL TIME: Prep: 20 min. Bake: 1 hour 40 min. YIELD: 16-20 servings.
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"! I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.

Ingredients

  • 2-3/4 cups sugar
  • 1-1/4 cups butter, softened
  • 5 large eggs
  • 1 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup mini semisweet chocolate chips
  • 1 cup chopped pecans

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

1 piece: 385 calories, 20g fat (10g saturated fat), 85mg cholesterol, 188mg sodium, 49g carbohydrate (33g sugars, 2g fiber), 5g protein.

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