Hershey Bar Swirl Cake Recipes

EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE

Steps:

• Preheat oven 350°F.
• Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
• Prepare cake mix batter as directed on package with oil, water, and eggs.
• Remove 2 cups batter, stir in corn syrup and pecans.
• Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
• Microwave on high 1 minute or until smooth when stirred.
• Blend into remaining plain batter; pour into prepared pan.
• Spoon Vanilla Nut batter evenly over top.
• Bake 40 to 45 minutes or until wooden pick comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• Glaze with Milk Chocolate Glaze, allowing to drip down sides.
• GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
• Cool slightly, glaze cake.

MOM'S HERSHEY'S BAR CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a tube pan.
• Melt Hershey bars.
• Dissolve soda in buttermilk. Set aside.
• Cream sugar and margarine. Add to melted candy. Add eggs, one at a time, mixing well after each addition.
• Add the 2 1/2 cups sifted flour alternately with the buttermilk/soda mixture.
• Add vanilla. Add nuts. Pour into floured pan.
• Use a toothpick to check for doneness.
• Cool thoroughly. (Do not invert pan).

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.

EXTREME CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
• Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
• Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
• To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
• Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.

HERSHEY'S BAR CAKE

Steps:

• Combine chocolate bar pieces, butter or margarine and boiling water in medium mixing bowl.
• Stir until chocolate is melted.
• Combine flour, brown sugar, baking soda and salt in large mixer bowl.
• Ggradually add chocolate mixture, beating until thoroughly blended.
• Blend in eggs, sour cream and vanilla and beat 1 minute on medium speed.
• Pour into greased and floured 13 x 9-inch pan.
• Bake at 350° for 35 to 40 minutes or until cake tester comes out clean.
• Cool completely; frost as desired.

CHOCOLATE SWIRL CAKE

Steps:

• FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
• FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
• Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
• Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
• TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
• TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
• TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
• *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
• **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.