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Pecan-Chocolate Chip Pound Cake


  • 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


  • 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.


Average Rating:
  • mlst83
    Nov 13, 2014

    Looks delicious! I don't have enough butter, Can I use shortening?

  • strawberrykitchen
    Dec 31, 1969

    This cake was fabulous and everyone loved it! I used slightly more chocolate chips than the recipe called for, and I recommend it. I will definitely make this cake again!

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