Posted by Denise on December 13, 2000 at 12:19:06:
In Reply to: Hershey Bar Cake posted by Heather on December 13, 2000 at 10:30:00:
Hershey Bar Cake
1 (7 oz.) Hershey's Milk Chocolate Bar, broken into pieces
1/4 cup (1/2 stick) butter or margarine
1 2/3 cups boiling water
2 1/3 cups flour
2 cups packed light brown sugar
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/cup sour cream
1 teaspoon vanilla
Heat oven to 350. Grease and flour 9x13 pan.
In bowl, combine chocolate bar pieces, butter and boiling water; stir until chocolate is melted and mixture is smooth.
In large mixer bowl, stir together flour, brown sugar, baking soda and salt; gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla; beat 1 minute on medium speed. Pour batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack; frost as desired.
Hershey Bar Cake
8 plain Hershey Bars
15 1/2 oz. Hershey Syrup
2 cups sugar
2 sticks margarine
4 eggs
3 1/2 cups flour
1 cup buttermilk
1/2 teaspoon baking soda
1 cup chopped pecans
1 teaspoon vanilla
Melt bars and syrup together. Cream butter and salt. Add eggs, one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in a tube pan 1 1/4 hours at 350.
Hershey Bar Cake
4 eggs
16 oz. can Hershey Syrup
6 plain Hershey bars, melt
1 tablespoon vanilla
2 cups sugar
1 cup butter, softened
3 cups flour
1/2 teaspoon baking soda
1 cup buttermilk or
1 cup milk + 1 tablespoon vinegar
Mix syrup, candy bars and vanilla. Cream sugar and butter and add to chocolate. Add eggs to milk. Sift flour and baking soda and add 1/3 at a time. Add buttermilk and mix well. Pour into greased angel food pan bake at 350 for 1 1/2 hours.
Easy Hershey Bar Swirl Cake
1 (18 oz.) yellow cake mix, with pudding
1/4 cup light corn syrup
3/4 cup chopped pecans
1 (7 oz.) Milk Chocolate Bar, broken into pieces
1/2 cup Hershey's Syrup
Heat oven to 350. Generously grease and flour 12-cup fluted tube pan.
Prepare cake mix batter as directed on package with oil, water and eggs. Remove 2 cups batter; stir in corn syrup and pecans.
Place chocolate pieces and chocolate syrup in small microwave-safe bowl. Microwave on HIGH (100%) 1 minute or until smooth when stirred. Blend into remaining plain batter; pour into prepared pan. Spoon vanilla-nut batter evenly over top.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely. Glaze with Milk Chocolate Glaze, allowing to drip down sides.