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Chocolate Lover's Revenge

Chocolate Lover's Revenge

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 cup pecans chopped
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 3 tablespoons water
  • 3 cups HERSHEY'S Semi-Sweet Chocolate Chips , divided
  • HERSHEY'S Syrup Additional
  • 3 eggs , slightly beaten
  • GLAZE (recipe follows)
  • 1/2 cup margarine (1 stick)
  • 1 cup all-purpose flour
  • 1 cup sugar

Directions

  • 1. Heat oven to 350 F. Grease and flour 10-inch springform pan.
  • 2. Stir together flour and baking soda; set aside.
  • 3. Stir together sugar, margarine and water in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Remove from heat. Add 2 cups chocolate chips and vanilla. Stir until chocolate is melted and blended. Transfer to mixing bowl. Cool completely (OR refrigerate 30 minutes, stirring every 10 minutes).
  • 4. Gradually add eggs, beating well after each addition. Gradually add flour mixture, blending until smooth. Add nuts and remaining 1 cup chocolate chips; blend thoroughly. Spread batter in prepared pan.
  • 5. Bake 35 to 40 minutes or until cake just begins to pull from sides of pan. Cool on wire rack 10 minutes; remove from pan. Cool completely.
  • 6. Meanwhile prepare GLAZE. Spread glaze over top and sides of cake. Refrigerate until glaze hardens. 16 to 20 servings.
  • GLAZE: Heat 1 cup whipping cream in saucepan, stirring constantly over medium heat, until it just comes to a boil. Remove from heat; add 2 cups HERSHEY'S Semi-Sweet Chocolate Chips. Stir until chocolate is melted and smooth. Cool until room temperature, about 30 minutes.
  • To serve: Drizzle dessert plate with HERSHEY'S Syrup. Place cake wedge on plate; garnish as desired.

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