Recipe: Hershey Bar Pound Cake (using chocolate syrup and buttermilk, tube or Bundt cake)

HERSHEY BAR POUND CAKE

8 (about 3 /4 ounce each) Hershey bars
1 (5 1/2 ounce can chocolate-flavored syrup
1 cup (1/2 pound) butter or margarine
2 cups sugar
4 eggs
1/2 teaspoons baking soda
1 cup buttermilk
2 1/2 cups sifted cake flour
1 teaspoon vanilla
Frosting or Glaze (optional)

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.

In a medium-size saucepan, melt candy bars in syrup over hot, not boiling water. Set aside to cool.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, creaming well after each addition.

Mix baking soda with buttermilk.

Add sifted flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Add chocolate mixture and blend well. Add vanilla. Pour batter into prepared pan.

Bake 1 hour and 20 minutes, or until cake tests done. Cool in pan 10 minutes. Turn out onto wire rack to complete cooling.

Frost or glaze, if desired.

Makes 1 (tube or Bundt cake)
Source: Houston Chronicle