| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cakes |
1 |
Cake |
INGREDIENTS
| 1 |
c |
Butter or margarine softened |
| 1 1/4 |
c |
Granulated sugar |
| 4 |
|
Eggs |
| 6 |
|
Hershey's Milk Chocolate Bars (1.55 oz. each) melted |
| 2 1/2 |
c |
All-purpose flour |
| 1/4 |
ts |
Baking soda |
| 1 |
ds |
Salt |
| 1 |
c |
Buttermilk or sour milk* |
| 1/2 |
c |
Hershey's Syrup |
| 2 |
ts |
Vanilla extract |
| 1 |
c |
Chopped pecans |
|
|
Powdered sugar (optional) |
INSTRUCTIONS
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
Posted to MM-Recipes Digest by "John Williams"
<bsharps@pcola.gulf.net> on Aug 29, 1998
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