 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 20 |
|
I don't remember where I found this recipe. It's a very interesting but moist cake. I think it's fine on its own without frosting. It calls for a large bundt pan, I have a 10 cup so I cut the recipe when I make it, but I'm posting it as it was written. Since I use a smaller pan, it takes about 55 minutes for mine to bake. I also leave out the nuts. It reminds me of a big brownie. I've made it several times and everyone loves it. I use the candy bars by the checkout counter, they should be 1.5 oz and you need 8 of them. They also sell them in a pack-I think they comes 8 to a pack. Ingredients:
8 (1 1/2 ounce) hershey bars, plain |
1 cup buttermilk |
1/2 teaspoon baking soda |
2 (16 ounce) cans hersheys chocolate syrup |
2 1/2 cups flour |
2 teaspoons vanilla |
2 cups sugar |
1 cup butter |
4 eggs |
1 cup pecans |
Directions:
1. Melt candy and syrup, until smooth, add vanilla and cool.
2. Cream butter and sugar, add eggs and chocolate. mix baking soda and flour together and add alternately with the buttermilk.
3. Add nuts. pour into prepared large bundt pan.
4. Bake at 350°F for 1 1/2 hours. toothpick comes out clean, its done.
|
|