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MILK CHOCOLATE POUND CAKE

1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
6 (1.55-ounce) milk chocolate candy bars, melted
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
Pinch of salt
1 cup buttermilk
1 cup chopped pecans
1 (5 1/2-ounce) can chocolate syrup
2 teaspoons vanilla
Confectioners sugar (optional)

Cream butter; gradually adding 1 1/2 cups sugar, beating well
at medium speed of electric mixer. Add eggs, one at a time,
beating after each addition. Add melted candy bars. Combine
flour, soda, and salt in a small bowl; add to chocolate mixture
alternately with buttermilk, beginning and ending with flour
mixture. Mix just until blended after each addition. Add pecans,
chocolate syrup, and vanilla, blending well. Pour batter into
greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour and
15 minutes or until wooden pick comes out clean. Cool in pan 10 to
15 minutes; remove from pan, and cool completely on a wire rack.
Sift a small amount of confectioners sugar over cake if desired.

Yield: one 10-inch cake.

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