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Hershey Bar Swirl Cake




Source of Recipe


internet


List of Ingredients




1 cup butter or margarine, softened
2 cups sugar
1 teaspoon vanilla
5 eggs
2 1/2 cups unsifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sour cream
1/4 cup honey or light corn syrup
3/4 cup chopped pecans
1 milk chocolate bar (8 ounces), broken into pieces
1/2 cup (5.5-ounce can) chocolate-flavored syrup

Recipe



Cream butter or margarine, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with sour cream to creamed mixture. Measure 2 cups batter; stir in honey or corn syrup and pecans. Set aside.

Melt chocolate bar pieces in chocolate-flavored syrup in top of double boiler over hot, not boiling, water; blend into remaining batter. Pour into greased and floured l0-inch tube pan (do not use Bundt pan). Spoon reserved pecan batter evenly over chocolate batter; do not mix.

Bake on lowest rack of oven at 350ºF for 45 minutes; without opening oven door, decrease temperature to 325ºF and continue to bake for 50 to 55 minutes or until cake tester comes out clean. Cool 1 hour; remove from pan. Cool completely; glaze as desired.

12 to 16 servings