Milk Chocolate Pound Cake

   
You know we love cake here, right? And one that can be served as a coffee cake as well? Perfect! Peyton whipped this up this past week, and it was a hit. I found this recipe in one of my favorite books... "The Cake Mix Doctor". The chocolate flavor is understated, so if you want more chocolate flavor...just add more chocolate. : )

Milk Chocolate Pound Cake

 

 

Ingredients:

1. 4 Regular size Hershey bars, chopped thin
2. 1 box yellow cake mix
3. 1 small package vanilla instant pudding
4. 1cup sour cream
5. 1/2 cup vegetable oil
6. 4 large eggs
7. 1 teaspoon vanilla
8. powdered sugar, for dusting

Directions:

1. Spray a Bundt pan lightly with Pam, and dust with flour.
2. Preheat oven to 350 Degrees.
3. Beat cake mix, pudding mix, sour cream, oil, eggs, and vanilla in a large bowl on low speed for one minute.
4. Increase speed to medium and beat two minutes more.
5. Fold in chopped candy bars.
6. Pour into pan and smooth out.
7. Bake at 350 degrees 50 to 55 minutes.
8. Let cool twenty minutes, then turn onto platter.
9. Dust with powdered sugar.
10. Enjoy!