2 3/4 c Sugar 1 ts Baking powder
1 1/4 c Butter — softened 1/4 ts Salt
(no substitutes) 1 c Milk
5 ea Eggs 1 c Semisweet chocolate chips —
1 ts Almond extract Mini
3 c All-purpose flour 1 c Pecans — chopped
In a large mixing bowl, beat sugar, butter (must be very soft but not
melted), eggs and almond extract on low just until mixed. Beat on
high for 5 min. scraping bowl occasionally, In a separate bowl,
combine flour, baking powder, and salt. On low speed, add flour
mixture alternately with milk, mixing just until blended. Fold in
Chocolate chips. Sprinkle pecans in the bottom of a greased and
floured 10 inch tube pan. Carefully pour batter over pecans. Bake at
325 deg. for 1 hour and 40 min. or until cake test done. Cool 20 min.
in pan before removing to a wire rack to cool completely. Yield:
16-20 servings.
Yields
20 servings