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, .