HERSHEY'S Classic Milk Chocolate Bar Cake

Name: HERSHEY'S Classic Milk Chocolate Bar Cake | Recipes
Total time: 85 min
Yield: 12 servings
Ingredients: 1 cup butter or margarine, softened (2 sticks) (500 mL); 1 1/4 cups granulated sugar (300 mL); 4 eggs; 6 HERSHEY'S Creamy Milk Chocolate Candy Bars, melted (45 g each); 2 1/2 cups all-purpose flour (625 mL); 1/4 tsp baking soda (1 mL); dash salt; 1 cup buttermilk or sour milk* (250 mL); 1/2 cup HERSHEY'S Chocolate Syrup (125 mL); 2 tsps vanilla extract (10 mL); 1 cup chopped pecans (250 mL); powdered sugar (optional); HERSHEY'S Chocolate Syrup (optional)

Details

Time: 1 hour 25 minutes
Skill Level: Intermediate
Yields: 12 servings

You'll definitely go back for seconds with this cake when the main ingredients is a HERSHEY'S Milk Chocolate bar. Try this classic bar cake recipe!

Ingredients & Directions

Bake Time: 1 hour 15 minutes
Cool Time: 10 minutes

BAKE MODE:

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Ingredients

1 cup

butter or margarine, softened (2 sticks) (500 mL)
1 1/4 cups

granulated sugar (300 mL)
4

eggs
6

HERSHEY'S Creamy Milk Chocolate Candy Bars, melted (45 g each)
2 1/2 cups

all-purpose flour (625 mL)
1/4 tsp

baking soda (1 mL)
salt
1 cup

buttermilk or sour milk* (250 mL)
1/2 cup

HERSHEY'S Chocolate Syrup (125 mL)
2 tsps

vanilla extract (10 mL)
1 cup

chopped pecans (250 mL)
powdered sugar (optional)
HERSHEY'S Chocolate Syrup (optional)

Key Ingredients

HERSHEY'S Creamy Milk Chocolate Candy Bar, 45g - Front of Package

Where to Buy

HERSHEY'S Chocolate Syrup, 523g bottle - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

10-inch (25 cm) Tube Pan

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Heat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) tube pan or 12-cup (3 L) fluted tube pan.

Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.

Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.

Bake 1 hour and 15 minutes or until wooden pick inserted in centre of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired.

Note: * To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).

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