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    Hershey Bar Pound Cake


    Source of Recipe


    Sandy H. (EDC)

    Recipe Introduction


    NOTE: I usually bake a bundt cake at 325 degrees, because they seem to form a "crust" on the outside while the inside is still raw - guess it depends on your oven or pans

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3404.7

    List of Ingredients




    8 (about 3/4 oz.) Hershey Bars (or equivalent amount fun-size bars)
    1 (5 1/2) can chocolate syrup
    1 cup butter or margarine
    2 cups sugar
    4 eggs
    1/2 tsp. baking soda
    1 cup buttermilk
    2 1/2 cups flour
    1 tsp. vanilla

    Recipe



    Preheat oven to 350 degrees. Grease and flour a 10 inch tube or Bundt pan.

    In a medium saucepan, melt candy bars and chocolate syrup over hot water - or do this in microwave on 50% power. Stir frequently. Set aside to cool slightly.

    In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each one.

    Mix soda and buttermilk; add flour to creamed mixture alternately with buttermilk/soda mixture. Add chocolate mixture and blend well. Add vanilla.

    Pour into prepared pan and bake 1 hour, or until cake tests done. Frost if desired.

 

 

 

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