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.
You can substitute the pecans with almonds or walnuts.