Yield: 1 cake
Measure | Ingredient |
---|---|
1 cup | Butter or margarine softened |
1¼ cup | Granulated sugar |
4 \N | Eggs |
6 \N | Hershey's Milk Chocolate Bars (1.55 oz. each) melted |
2½ cup | All-purpose flour |
¼ teaspoon | Baking soda |
1 dash | Salt |
1 cup | Buttermilk or sour milk* |
½ cup | Hershey's Syrup |
2 teaspoons | Vanilla extract |
1 cup | Chopped pecans |
\N \N | 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-Master compatible format by: Karen Mintzias Submitted By KAREN MINTZIAS On 09-30-95