National Chocolate Day: Hershey Bar Chocolate Cake

Every day is Chocolate Day here on DyingforChocolate.com, but for National Chocolate Day, I thought I'd repost one of my favorite chocolate cake recipes. Remember, you can never have too many chocolate cake recipes!

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 a Classic Chocolate Cake recipe that's perfect for National Chocolate Day. 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

Ingredients

1 cup buttermilk
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars (1.55 ounces), melted and cooled

Directions

Heat oven to 350. Butter either 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. 

Pour into prepared pans.
Bake in Tube or Bundt pan for 45 minutes to an hour -- or until done.
Cover with foil immediately to steam and make cake moister.
Keep covered until cake is completely cool.