Hershey Bar Cake

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Hershey Bar Cake Ingredients

1/2 lb Butter	1/2 ts Baking soda
2 c Sugar	1/4 ts Salt
4 Eggs	1 c Buttermilk or sour cream
1 cn (16-ounce) Hershey syrup	2 ts Vanilla extract
2 1/2 c Flour	8 5-cent Hershey bars *Note

Instructions for Hershey Bar Cake

NOTE: (I use what use to be and 8 ounce bar, now its 7 ounces. However, the have just recently come out again with the 8 ounce bars again, but probably not for very long. If you cannot find anything by the 7 ounce bar, I add to it with a small bar or another cutting 1 ounce off a large bar of Hersheys.) 1 pint of heavy whipping cream, optional for garnish I have taken so many recipes to day, thought I just post one of my familys favorite. This recipe is not in the Hershey cookbooks that I have, my aunt gave it to me over 27 years ago. Cream sugar and butter, add eggs one at a time. Beat thoroughly. Add Hershey syrup. Measure flour, salt, soda; sift together; add alternately to other mixture with buttermilk or sour cream. (Remembering if you start with flour mixture you should end up with buttermilk or sour cream.) Add vanilla and melted Hershey bars. Grease and flour an angel food tube pan. Bake at 325 degrees F. for 1 1/2 hours. Do not over bake. Cake will be done when cake tester or toothpick insterted comes out clean. This cake needs no frosting. Dust with powdered sugar on top before serving. I cut very thin slices, because this cake is so rich. I also add a dallop of whipping cream on top to make it a more elegant. NOTE: 1) I have kept this cake wrapped tightly in foil, and it stayed moist and delicious for eight days (Thats the longest I had any left.). 2) I also use nonfat sour cream. With all the fat in this recipe, you really cant tell the difference. Posted to recipelu-digest Volume 01 Number 588 by QueenBerta on Jan 24, 1998

Main Ingredient: CakeCuisine: Uncategorized

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