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Classic HERSHEY Bar Cake

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

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 18  Minutes

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium230 mg10% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars36 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat270
Total Fat30 g46% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol120 mg40% DV
Sodium230 mg10% DV
Total Carbohydrates57 g19% DV
Dietary Fiber2.0 g8% DV
Sugars36 g
Protein8 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron8% DV
  • 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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