Hershey's Milk Chocolate Cake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 5 |
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This cake is a favorite of my mother's. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a (maybe) church recipe book. It was copyrighted in 1955, and the original recipe calls for 8 plain Hershey bars (5-cent size) , so we have to now guess at the amount of chocolate. A standard size Hershey bar (43 grams per bar) works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks (I found these at Wal-Mart)(You need a total of 344 g). Ingredients:
8 (43 g) hershey milk chocolate candy bars |
1 cup butter (softened) |
2 cups sugar |
4 eggs |
2 teaspoons vanilla |
2 1/2 cups flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1 cup buttermilk |
1/2 teaspoon baking soda |
3/4-1 cup pecans (chopped) |
Directions:
1. Preheat oven to 300°F Grease 10 tube pan or 2 loaf pans.
2. Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating thoroughly after each egg.
5. Beat in melted chocolate and vanilla.
6. In small bowl, sift together the flower, baking powder, & salt.
7. In separate small bowl, stir buttermilk and baking soda together.
8. Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
9. When batter is smooth, add pecans.
10. Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
11. Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
12. Needs no frosting!
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