Hershey Bar Cake
The classic chocolate cake is made with Hershey's milk chocolate candy bars.
Servings 10 servings
Calories 682kcal
Ingredients
- 1 cup butter softened + extra for Bundt pan
- 2 cups sugar
- 4 eggs
- 8 1.55-ounce Hershey's Milk Chocolate Bars
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons vanilla extract
- 1/8 teaspoons salt
- 1 cup chopped pecans
Instructions
- 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.
Recipe Tips
You can substitute the pecans with almonds or walnuts.
Nutrition
Calories: 682kcal | Carbohydrates: 77g | Protein: 9g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 117mg | Sodium: 274mg | Potassium: 300mg | Fiber: 4g | Sugar: 47g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 72mg | Iron: 4.7mg
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