1 1/2 c. (3 sticks) butter, softened
2 1/2 c. sugar
6 eggs
3 c. flour
1 1/2 tsp. baking powder
1 c. milk
1 (12 oz.) pkg. chocolate chips, melted
1 c. pecans, chopped
Additional melted chocolate and chopped pecans for topping

Preheat oven to 325 degrees. Grease and flour a 10 inch tube pan. Cut out a piece of wax paper to fit into bottom, and grease and flour paper.

Beat butter in a mixer. Add sugar gradually and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition.

Sift flour with baking powder. Add to first mixture, alternating with milk, beginning and ending with flour. Combine well after each addition, but don't overmix.

Stir in melted chocolate and blend. Stir in pecans.

Pour batter into prepared pan and bake about 1 1/4 hours. Test for doneness by inserting toothpick into cake to see if it comes out clean.

When cake is done, cool in pan for 15 minutes, then remove to a rack, peel off paper and cool completely. Drizzle with extra melted chocolate and sprinkle on extra pecans. Serves 14 to 18.