Hershey Bar Pound Cake Recipes

HERSHEY BAR CAKE

Steps:

• Preheat oven to 325°F.
• Grease and flour a Bundt pan.
• Cream the butter and sugar. Add eggs, beating after each addition.
• Melt the Hershey bars. Add a little melted chocolate to the egg mixture and beat. Continue to add chocolate and beat until it is all combined.
• Add the buttermilk and flour alternately. Stir in the vanilla, salt, and pecans. (I dust my pecans with a little flour to help keep them suspended throughout the cake, rather than sinking to the bottom.)
• Pour the batter into the prepared Bundt pan and bake for 90 minutes.

HERSHEY BAR POUND CAKE

Steps:

• Chop the Hershey bars and place in a microwave safe bowl. Microwave at 20 second intervals, stirring after each one, until melted. Set aside.
• Preheat oven to 325 degrees.
• Using electric mixer with paddle attachment, cream butter and sugar until light and fluffy. This can take up to 5 minutes.
• Beat in eggs one at a time, stopping to scrape down the sides of the bowl several times.
• Whisk together flour, baking soda, and salt in a medium bowl.With mixer on low, add flour mixture, alternating with buttermilk, adding flour in 3 additions and buttermilk in two.
• Add the melted chocolate, vanilla, and pecans and mix on low just until combined.
• Spray a Bundt pan with baking spray with flour.Transfer batter to bundt pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes.
• Let cool in pan 15 minutes and then invert onto a serving platter.

HERSHEY'S BAR CAKE

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

HERSHEY SYRUP CHOCOLATE POUND CAKE

Steps:

• Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to mixture. Add vanilla. Add chocolate syrup last. Pour into greased and floured 10" tube pan. Start in cold oven. Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick) comes out clean.

HERSHEY BAR POUND CAKE

Steps:

• Pre-heat oven to 325 degrees. In mixer with paddle attachment, cream butter and sugar on medium high until light and fluffy, approx. 3 minutes.
• Add eggs and syrup, mix until combined.
• Combine flour, salt, and soda and add alternately with the buttermilk.
• Stir in vanilla, melted Hershey bars and pecans. Spoon batter into a well greased and floured tube pan. Bake @ 325 deg. for 60 to 75 min or until cake tests done.

HERSHEY BAR POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan or 12 cup fluted pan.
• 2. Beat butter in large bowl until creamy, gradually add granulated sugar, beating on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate, beat until blended.
• 3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until well blended. Add syrup and vanilla, beat until well blended. Stir in pecans. Pour batter into prepared pan.
• 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes, remove from pan onto wire rack. Cool completely. Dust with sifted powdered sugar and drizle with chocolate syrup , if desired
• 5. * To sour milk use 1 tablespoon of white vinegar plus milk to equal 1 cup