| previous | next |
Title: Classic Hershey Bar Cake
Categories: Cake
Yield: 1 Cake
| 1 | c | Butter or margarine - softened |
| 1 1/4 | c | Granulated sugar |
| 4 | Eggs | |
| 6 | Hershey's Milk Chocolate Bars (1.55 oz. each) - melted | |
| 2 1/2 | c | All-purpose flour |
| 1/4 | ts | Baking soda |
| 1 | ds | Salt |
| 1 | c | Buttermilk or sour milk* |
| 1/2 | c | Hershey's Syrup |
| 2 | ts | Vanilla extract |
| 1 | c | Chopped pecans |
| Powdered sugar (optional) |
Heat oven to 350 degrees Fahrenheit. Grease and flour 10-inch tube pan or 12-cup fluted tube pan. In large mixer bowl, beat butter until creamy; gradually add granulated sugar, beating on medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top, if desired. 12 to 16 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-Master compatible format by: Karen Mintzias
| previous | next |