Chocolate cake #2

Yield: 12 Servings

Measure Ingredient
8 Plain Hershey chocolate bars
2 cans (5.5-oz) chocolate syrup
2 cups Sugar
4 Eggs
1 cup Buttermilk
½ teaspoon Soda
2½ cup Flour
2 teaspoons Vanilla extract
2 Sticks margarine
1 cup Nuts

Preheat oven to 350 degrees. Melt candy and syrup together in top of double boiler. Add vanilla; stir and cool. Cream together margarine and sugar. Add eggs, one at a time, beating well. Stir in chocolate mixture, beat. Sift flour and soda together. Add alternately with buttermilk to first mixture.

Stir in nuts. Bake in a greased and floured tube pan for 1 to 1-½ hours.

A delicious, moist cake.

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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