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. Hersheys is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias
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|Serving Size: 1 Cake (2082g)|
|Recipe Makes: 1 Cake|
|Calories from Fat: 4882 (67%)|
|Amt Per Serving||% DV|
|Total Fat 542.4g||723 %|
|Saturated Fat 158.7g||794 %|
|Monounsaturated Fat 225.5g|
|Polyunsanturated Fat 120.2g|
|Cholesterol 4624.2mg||1423 %|
|Sodium 5809.9mg||200 %|
|Potassium 2366.4mg||62 %|
|Total Carbohydrate 446.5g||131 %|
|Dietary Fiber 19.1g||76 %|
|Sugars, other 427.4g|
|Protein 170.8g||244 %|
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Calories per serving: 7258
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