Hershey Cake

I found this while looking through some old recipes.  I don’t know who it came from, but it has been around for a long time.  When googled it will pop right up with several links to basically the same recipe.  I made mine a little different, as usual.  

This time, because I didn’t have everything it called for and made adjustments along the way.  It turned out great and my boys wanted to eat it up as soon as it was taken out of the oven.  Of course, I didn’t let them.

Hershey Cake

  • 4 oz Hershey Candy Bar
  • 4 oz semi sweet chocolate bar
  • 2 eggs 
  • 2 cups granulated sugar 
  • 1 1/2 sticks butter or margarine 
  • 2 teaspoons vanilla
  • 2 1/2 cups plain flour, sifted
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup chopped nuts
  • 1 cup mini semi sweet chocolate chips

Preheat oven to 325 degrees.  Grease bundt pan.  

Melt chocolate in microwave for 30 seconds and then at 10 seconds intervals until almost melted.  Stir to completely melt.

Sift dry ingredients together and put aside.  Save a couple tablespoons to toss the nuts in.

Beat butter and sugar until fluffy.  Beat in chocolate until incorporated scrapping the sides if necessary.  Beat in eggs and vanilla.

Add flour and buttermilk alternately, ending with buttermilk.

Fold in nuts and chips.

Put in greased bundt pan.

Cook in 325 degree,  preheated oven for 50 to 60 minutes.

Leave in pan for 10 minutes and turn onto wire rack.

Drizzle whole cake, or individual slices, with chocolate syrup.