Classic HERSHEY Bar Cake

Treat your family to the taste of a classic chocolate bar baked into a quick and easy chocolate bundt cake.

SKILL LEVEL

beginner

PREP

18 min

BAKE

60 min

Ingredients

	Amount Per Serving	% DV *
Calories	500
Calories from Fat	270
Total Fat	30 g	46% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	120 mg	40% DV
Sodium	230 mg	10% DV
Total Carbohydrates	57 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	36 g
Protein	8 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

500

Calories from Fat

270

Total Fat

30 g

46% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

120 mg

40% DV

Sodium

230 mg

10% DV

Total Carbohydrates

57 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

36 g

Protein

8 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

8% DV

	Amount Per Serving	% DV *
Calories	500
Calories from Fat	270
Total Fat	30 g	46% DV
Saturated Fat	15 g	75% DV
Trans Fat	0 g
Cholesterol	120 mg	40% DV
Sodium	230 mg	10% DV
Total Carbohydrates	57 g	19% DV
Dietary Fiber	2.0 g	8% DV
Sugars	36 g
Protein	8 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	8% DV
Iron		8% DV

Amount Per Serving

% DV *

Calories

500

Calories from Fat

270

Total Fat

30 g

46% DV

Saturated Fat

15 g

75% DV

Trans Fat

0 g

Cholesterol

120 mg

40% DV

Sodium

230 mg

10% DV

Total Carbohydrates

57 g

19% DV

Dietary Fiber

2.0 g

8% DV

Sugars

36 g

Protein

8 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

8% DV

Iron

8% DV

1 cup

butter or margarine (2 sticks) , softened

1-1/4 cups

granulated sugar

eggs

HERSHEY'S Milk Chocolate Bars (1.55 oz. each) , melted

2-1/2 cups

all-purpose flour

1/4 teaspoon

baking soda

salt

1 cup

buttermilk or sour milk *

1/2 cup

HERSHEY'S Syrup

2 teaspoons

vanilla extract

1 cup

pecans chopped

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.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Classic HERSHEY Bar Cake

Ingredients

Directions

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