Classic HERSHEY Bar Cake
Treat your family to the taste of a classic chocolate bar baked into a quick and easy chocolate bundt cake.
Ingredients
- 1 cup butter or margarine (2 sticks) , softened
- 1-1/4 cups granulated sugar
- 4 eggs
- 6 HERSHEY'S Milk Chocolate Bars (1.55 oz. each) , 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 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.
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