CLASSIC HERSHEY BAR CAKE
1 cup (2 sticks) butter, softened
1-1/4 cups granulated sugar
6 HERSHEY'S Milk Chocoalte Bars (1.55 oz each), melted
2-1/2 cups all-purpose flour
1/4 tsp baking soda
1 cup buttermilk
1/2 cup HERSHEY'S Syrup
2 tsp vanilla
1 cup chopped pecans
Powdered sugar (optional)
Heat oven to 350 degrees. Grease and flour 10-inch tube pan or 12-cup 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 center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top, if desired.
*recipe taken from HERSHEY'S 4 Books In 1 cookbook