1 c Butter or margarine 1/4 ts Baking soda
— softened 1 ds Salt
1 1/4 c Granulated sugar 1 c Buttermilk or sour milk*
4 Eggs 1/2 c Hershey’s Syrup
6 Hershey’s Milk Chocolate 2 ts Vanilla extract
-Bars (1.55 oz. each) 1 c Chopped pecans
— melted Powdered sugar (optional)
2 1/2 c All-purpose flour
Heat oven to 350 degrees Fahrenheit. Grease and flour 10-inch tube
pan or 12-cup fluted tube pan. In large mixer bowl, beat butter until
creamy; gradually add granulated sugar, beating on medium speed of
electric mixer until well blended. Add eggs, one at a time, beating
well after each addition. Add chocolate; beat until blended. 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. 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,
if desired. 12 to 16 servings.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1
cup.
Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
1 cake