Advertisement

Skill Level: Beginner Prep Time: 20 Minutes

Ingredients

  • 1 cup (2 sticks) butter or margarine, softened
  • 1-1/4 cups granulated sugar
  • 4 eggs
  • 6 (1.55 oz. each) HERSHEY'S Milk Chocolate Bars, melted
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • Dash salt
  • 1 cup buttermilk or sour milk*
  • 1/2 cup HERSHEY'S Syrup
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • Powdered sugar (optional)
  • Additional HERSHEY'S Syrup (optional)

Directions

  1. Heat oven to 350°F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
  2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
  3. 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.
  4. 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 and drizzle with chocolate syrup, if desired. Makes 12 servings.
  5. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.