• 2 Ratings

If pound cake isn't rich enough for you, try this version with ground pecans in the batter and drizzled with both semisweet and white chocolate.




Dark Chocolate Glaze:

White Chocolate Glaze:

Garnish (optional):



  • Heat oven to 350 degrees F. Coat 12-cup Bundt pan with nonstick cooking spray. Dust with flour.

  • Combine flour, pecans, baking powder and salt in medium-size bowl.

  • Beat butter and sugar in large bowl until creamy, 4 minutes. Beat in eggs, one at a time, beating well after each. Alternately beat in flour mixture with buttermilk, hazelnut liqueur and vanilla, beginning and ending with flour mixture, until well blended and smooth. Pour into prepared pan.

  • Bake in 350 degree F oven 50 minutes or until toothpick inserted in center comes clean. Let cake cool in pan 15 minutes. Remove cake from pan to rack; let cool completely.

Dark Chocolate Glaze:

  • Combine evaporated milk and salt in small saucepan. Bring just to a boil over medium heat. Add chocolate; stir until melted and smooth. Spoon over cake; let stand until set.

White Chocolate Glaze:

  • Combine white chocolate, vegetable shortening and salt in small heavy saucepan. Place over very low heat, stirring occasionally, until melted and smooth. Let cool slightly, about 8 minutes. Spoon over top of Dark Chocolate Glaze; let set. Garnish, if desired. Makes 16 servings.

Nutrition Facts

369 calories; 18 g total fat; 79 mg cholesterol; 216 mg sodium. 47 g carbohydrates; 5 g protein;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0