Yield: 1 cake
|1 cup||Butter or margarine softened|
|1¼ cup||Granulated sugar|
|6 \N||Hershey's Milk Chocolate Bars (1.55 oz. each) melted|
|2½ cup||All-purpose flour|
|¼ teaspoon||Baking soda|
|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