Classic HERSHEY Bar Cake Recipe
Ingredients
| 1 cup | butter or margarine, softened (2 sticks) (500 mL) |
| 1 1/4 cups | granulated sugar (300 mL) |
| 4 | eggs (4) |
| 6 | HERSHEY'S Milk Chocolate Bars, melted (45 g each) |
| 2 1/2 cups | all-purpose flour (625 mL) |
| 1/4 tsp | baking soda (1 mL) |
| Dash | salt (dash) |
| 1 cup | buttermilk or sour milk* (250 mL) |
| 1/2 cup | HERSHEY'S Chocolate Syrup (125 mL) |
| 2 tsp | vanilla extract (10 mL) |
| 1 cup | chopped pecans (250 mL) | Powdered sugar (optional) | Additional HERSHEY'S Chocolate Syrup (optional) |
Directions
- 1. Heat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) tube pan or 12-cup (3 L) 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 centre 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.
* To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
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