I spent this past weekend in Hershey, PA, attending the 2012 Season NHRA Northeast Division Awards Banquet, where my brother received the 1st Place trophy in the Top Sportsman category. Wooohooo, Tony!!
Of course, no trip to Hershey is complete without a visit to Chocolate World, where chocolate heaven awaits. UN-believable. I never fancied myself a chocolate lover but, one step inside this paradise and I’m craving Kit-Kat and Kisses and Whoppers and Reeses and…you get it. Calories mean nothing inside these walls.
To commemorate my visit there, I baked this Milk Chocolate Chip Pecan Pound Cake that I found on the Hershey’s Kitchens website:
The recipe did not call for a glaze, but I couldn’t resist.
2 squares unsweetened chocolate
3 tablespoons butter
1 tsp. vanilla extract
1 cup powdered sugar
Melt together chocolate and butter; remove from heat. Mix in vanilla and powdered sugar (mixture will be lumpy). Add hot water, a little at a time, and mix until desired consistency.
This cake is rich, moist and totally delicious. If you’re not a “nut lover”, I’d just leave out the nuts and add a few more chips. The recipe instructs you to bake for 1 hour and 15 minutes but, in my oven, it was done in 55 minutes, so watch it closely! (you wouldn’t want to burn all that chocolate deliciousness)
While shopping around, I found this:
bright, shiny Hershey Kiss garland!! How could I NOT buy three strands??
Hershey Amusement Park was closed for the season, but I saw some awesome-looking-belly-flipping roller coasters there that could easily justify a return trip to Hershey this summer. Chocolate World: I love you.