Recipe: Hershey's Chocolate Syrup Snack Cake and Hershey's Chocolate Pound Cake

HERSHEY'S CHOCOLATE SYRUP SNACK CAKE

1/2 cup (1 stick) 60% vegetable oil spread, softened
1 cup sugar
1 1/2 cups (one 16 oz. can) Hershey's Chocolate Syrup
3 eggs
1 cup all-purpose flour
1/4 cup Hershey's unsweetened cocoa powder
1 cup Hershey's Semi-Sweet Baking Chips (regular or reduced fat)
1/4 cup chopped nuts
Quick Vanilla Drizzle (recipe follows)

Heat oven to 350 degrees F. Spray a 13x9x2-inch baking pan with vegetable cooking spray.

In large bowl, beat vegetable oil spread and sugar on medium speed of electric mixer until well blended. Add chocolate syrup, eggs, flour and cocoa powder; beat well.

Pour batter into prepared pan. Sprinkle chips and nuts over top.

Bake 30 to 35 minutes or until cake springs back when touched gently in center. Cool completely in pan on wire rack.

Drizzle Quick Vanilla Drizzle over top of cooled cake.

QUICK VANILLA DRIZZLE
Makes about 1/4 cup drizzle

In small bowl, stir together:
1/2 cup powdered sugar
2 to 3 teaspoons fat free milk

Makes 15 servings
Source: Hershey's

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HERSHEY'S CHOCOLATE POUND CAKE

1 lb. Hershey's chocolate candy bar (16 oz.)
1 (16 oz.) can Hershey's syrup
2 tsp. vanilla
2 cups sugar
2 sticks (1 cup) butter or margarine, softened
4 eggs
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1 cup buttermilk

Preheat oven to 350 degrees F. Grease and flour 3 loaf pans or 1 bundt and 1 loaf pan or 1 large sheet pan.

Melt chocolate over low heat with syrup; cool and add vanilla.

Cream sugar and butter together. Add eggs, one at a time. Add chocolate mixture to butter. Add flour and baking soda alternately with buttermilk.

Bake at 350 degrees for approximately 1 hour. Check with toothpick or finger press after 45 minutes. Cool before taking from pans.