Growing up in Philadelphia, my family often visited the Hershey Factory in near-by Hershey, PA. What an amazing Family outing. It truly was a Willy Wonka experience. At the end of the factory tour, each child was given a Hershey Bar! I'm not talking mini, either, these were the 'regular' sized bars. Since I was used to buying penny candy (remember that?), this was a huge treat. Visiting the Hershey factory was an experience I'll never forget, and even though I might now opt for more refined single origin organic dark chocolate, I'll never turn down a Hershey's Milk Chocolate Bar.
So here's another Classic Chocolate Cake recipe. You'll find this in many of the older Hershey Cookbooks. And, yes, you can make it with high end dark chocolate and syrup, but try it first with Hershey chocolate bars and Hershey's syrup. This easy to make cake will satisfy any chocoholic!
HERSHEY BAR CHOCOLATE CAKE
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup sweet butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars, melted and cooled
Heat oven to 350. Butter either a 12 cup Bundt Pan or 10" tube pan.
In medium bowl, whisk together flour, salt, and baking soda. Set aside.
Cream butter, sugar, eggs, and vanilla with electric mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined.