Milk Chocolate Pound Cake

• 1 c. butter or margarine, softened
• 1 1/2 c. sugar
• 4 eggs
• 6 (1.55 oz.) milk chocolate candy bars, melted
• 2 1/2 c. all-purpose flour
• 1/4 tsp. baking soda
• pinch of salt
• 1 c. buttermilk
• 1 c. chopped pecans
• 1 (5 1/2 oz.) can chocolate syrup
• 2 tsp. vanilla extract
• powdered sugar (optional)

1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Add melted candy bars.
4. Combine flour, soda and salt. Add to chocolate mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Mix just until blended after each addition.
6. Add pecans, chocolate syrup and vanilla, blending well. Pour batter into greased and floured 10-inch Bundt or tube pan. Bake at 325u0b0 for 1 hour and 15 minutes or until a wooden pick inserted in center of cake comes out clean.
7. Cool in pan for 15 minutes; remove from pan and cool completely.
8. Sift a small amount of powdered sugar over cake, if desired.
9. Yields a 10-inch cake.

butter, sugar, eggs, milk chocolate, flour, baking soda, salt, buttermilk, pecans, chocolate syrup, vanilla extract, powdered sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=667919 (may not work)