Hershey Bar Cake

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Here’s a simple cake recipe for chocolate lovers:  Hershey Bar Cake

Hershey Bar Cake Recipe - from RecipeGirl.com

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Hershey Bar Cake

Yield: 10 to 12 servings

Prep Time:20 minutes

Cook Time:60 minutes

Ingredients:
  • 10-ounces Hershey's Milk Chocolate Bars, chopped
  • 1 cup (2 sticks) butter
  • 2 cups granulated white sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 2 1/2 cups cake flour
  • One 5.5-ounce can Hershey's chocolate syrup
  • 1 teaspoon vanilla extract
  • powdered sugar
Directions:
  1. Preheat the oven to 350 degrees F.  Grease and flour a tube (not bundt) pan.
  2. Melt the chopped chocolate bars in the top of a double boiler (or in a glass dish in short bursts in the microwave).
  3. In a large bowl, use an electric mixer to combine the butter and sugar. Add the eggs, one at a time, beating well after each addition.
  4. Pour the buttermilk into a small bowl and stir the baking soda into the buttermilk. Alternately mix the buttermilk and flour into the creamed mixture. Mix in the melted chocolate, chocolate syrup and vanilla.
  5. Scrape the batter into the prepared pan.
  6. Bake for 60 to 70 minutes, or until a toothpick inserted into the center tests clean. Remove from oven, cool, slide out of the pan, and sprinkle with powdered sugar.
SOURCE: RecipeGirl.com

 

 

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Lori Lange is a former elementary school teacher who traded the classroom for the kitchen when she founded the blog RecipeGirl.com in 2006, which houses over 3,000 original and adapted recipes. Lori now spends her days creating family-friendly recipes for entertaining and every day. She also develops recipes, photographs food and writes for a variety of companies, websites and publications. The Recipe Girl Cookbook is available on Amazon.

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  • Karen wrote:

    Hi. I made this cake today and I used a non-stick tube pan which I sprayed and floured. When checking the donees on the cake with a toothpick it didn’t come out clean. It had already baked 60-70 minutes. It took longer to bake which led to the sides being overdone and burnt tasting. Any advice?

    Reply
    • Lori Lange wrote:

      I’m not sure!

  • Shawna Duarte wrote:

    TRUST ME YOU WILL LOVE THIS CAKE!
    Looks are decieving! This is an amazingly moist, fudgy cake. It’s so good it doesn’t need icing. I’ve been making it for 20+ years. I’ve Always used a bunt pan. It’s a t I was taught. It is a funny cake, as sometimes it will bubble over like crazy and others not at all. So always cook with cookie sheet under. Doesnt effect texture or flavor.

    Reply
  • Charlie wrote:

    Why can you not use a Bundt pan?

    Reply
    • Lori Lange wrote:

      You can certainly try, but there is a lot of batter for a bundt pan.

  • Danielle wrote:

    Hi, this looks great! One question- salted or unsalted butter? Thanks:)

    Reply
    • Lori Lange wrote:

      Salted would be great since there is no salt in the recipe.