Chocolate Rum Pecan Pound cake

Chocolate Rum Pecan Pound cake
Chocolate Rum Pecan Pound cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup HERSHEY'S cocoa, divided

  • 1/4

    cup boiling water

  • 1 1/4

    cups butter softened (21/2 sticks)

  • 2 2/3

    cup sugar

  • 1

    tsp vanilla

  • 5

    eggs

  • 2

    cups a p flour

  • 1

    tsp salt

  • 1/2

    tsp baking powder

  • 1/4

    tsp baking soda

  • 1/2

    cup buttermilk

  • 3/4

    cup finely chopped pecans

  • 1/4

    cup light rum

  • SATINY MINI CHIPS GLAZE

Directions

Heat oven to 325F. Grease and flour 12 cup fluted tube pan. Sir third cup cocoa and water in small bowl until smooth, set aside. Beat butter, sugar, vanilla in large bowl until fluffy. Add eggs one at a time, beating well after each addition.Add reserved cocoa mixture, beat well. Stir tog flour, remaining one third cup cocoa, salt, baking powder and soda. Add to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans and rum. Pour batter into prepared pan. Bake for 1 hour and 5 mins. Cool 10 mins and remove from pan to wire rack. Cool Completely. DRIZZLE WITH SATINY MINI CHIPS GLAZE: Combine 1/4 cup sugar and 1/4 cup water in small saucepan. Cook over medium heat, stirring until sugar is dissolved and mixture begins to boil. Remove from heat; add one cup HERSEHY's mini choc chip (semi sweet) until melted. Stirring until glaze is of desired consistency. (Makes about one cup)

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