1 c Butter or margarine
— softened
1 1/4 c Granulated sugar
4 Eggs
6 Hershey’s Milk Chocolate
-Bars (1.55 oz. each)
— melted
2 1/2 c All-purpose flour
1/4 ts Baking soda
1 ds Salt
1 c Buttermilk or sour milk*
1/2 c Hershey’s Syrup
2 ts Vanilla extract
1 c Chopped pecans
Powdered sugar (optional)
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