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Name: Classic Hershey Bar Cake
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1/4 ts Baking soda; 1 ds Salt; melted; 1 c Buttermilk or sour milk*; 2 1/2 c All-purpose flour; 1 c Butter or margarine; 4 Eggs; Powdered sugar (optional); softened; 2 ts Vanilla extract; 1 1/4 c Granulated sugar; 1 c Pecans chopped

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INGREDIENTS

1/4 ts Baking soda
1 ds Salt
melted
1 c Buttermilk or sour milk*
2 1/2 c All-purpose flour
1 c Butter or margarine
4 Eggs
Powdered sugar (optional)
softened
2 ts Vanilla extract
1 1/4 c Granulated sugar
1 c Pecans ; chopped

Cake

INSTRUCTIONS

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

NOTES

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Classic Hershey Bar Cake

1/4 ts Baking soda 
1 ds Salt 
  melted 
1 c Buttermilk or sour milk* 
2 1/2 c All-purpose flour 
1 c Butter or margarine 
4  Eggs 
  Powdered sugar (optional) 
  softened 
2 ts Vanilla extract 
1 1/4 c Granulated sugar 
1 c Pecans chopped

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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Nutrition

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Serving Size: 1 Cake (2082g)
Recipe Makes: 1 Cake

Calories: 7258
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 7258

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