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How To make Classic Hershey Bar Cake
1 c Butter or margarine
-- softened 1 1/4 c Granulated sugar
4 Eggs
6 Hershey's Milk Chocolate
-Bars (1.55 oz. each) -- melted 2 1/2 c All-purpose flour
1/4 ts Baking soda
1 ds Salt
1 c Buttermilk or sour milk*
1/2 c Hershey's Syrup
2 ts Vanilla extract
1 c Chopped pecans
Powdered sugar (optional) Heat oven to 350 degrees Fahrenheit. Grease and flour 10-inch tube pan or 12-cup fluted tube pan. In large mixer bowl, beat butter until creamy; gradually add granulated sugar, beating on medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out
clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top, if desired. 12 to 16 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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Chocolate Hershey Bar & Cream Cheese Cake
Hershey Bar Cake
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Chocolate Cake With Chocolate Ganache Glaze
The chocolate cake with chocolate butter cream and chocolate ganache recipe
***The cake (16cm round pan)
60g cocoa powder
200ml hot coffee
150g all purpose flour
1tsp baking soda
1/2 tsp baking powder
1 pinch of salt
2 eggs
170g sugar
75ml milk
60g oil
1 tbsp vanilla
1 tbsp vinegar
***Chocolate butter cream
300g room temperature butter
50g cocoa powder
200g powdered sugar (you can add up to 300g if you want more sweet)
80g dark chocolate (finely chopped)
60g heavy cream
***Chocolate ganache glaze
130g dark chocolate (finely chopped)
130g heavy cream (boiled)
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How to Bake: Hershey Bar Cream Cheese Chocolate Pound Cake recipe
How to Bake: HERSHEY BAR CREAM CHEESE CHOCOLATE POUND CAKE recipe
#pattissouthernkitchenandmore #chocolatepoundcake
This is a basic pound cake with added ingredients!
Ingredients:
3 sticks softened pure butter; 1 8 oz package Philadelphia cream cheese; 1/4 c sour cream and beat well; 3 c sifted granulated sugar incorporated; 1 teaspoon pure butter extract; 3 teaspoons pure vanilla extract; add 6 eggs one at a time and mix after each.
3 c sifted Swans Down; add 1/4 teaspoon salt & 1 teaspoon baking powder sifted with flour. Pour in dry ingredients in 3 parts incorporating after each, but not beating too much or over mixing.
On stove top or microwave, melt 1 c Hershey’s chocolate syrup and two 8 packs of snack size Hershey bars or one LARGE bar. Pour it in the cake batter and incorporate.
Preheat oven at 325°F
Bake for 1 hour & 20 to 30 minutes. Use a cake tester or skewer to check the cake after 1 hour & 10 minutes. After the cake is done let it cool for about 15 to 20 minutes, then remove from pan.
Spray the tube pan with Baker’s Joy.
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HERSHEY’S COCOA CHOCOLATE CAKE
Homemade Hershey's Cocoa chocolate cake that is so easy to make. No need to go to the store to get cake mixes when you have a box of Hershey's cocoa at home along with other basic ingredients. I also show you how to make a one minute decadent chocolate frosting with semi-sweet chocolate chips. A delicious dessert in less than an hour.
Shopping List:
2 cups sugar
1 3/4 cups all purpose flour
3/4 cup Hershey's Special Dark 100% cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. pure vanilla extract
1 cup boiling water
Directions:
Pre-heat oven to 350
Grease and flour your cake pans
Whisk together the dry ingredients in one bowl.
Whisk together the wet ingredients in another bowl.
Add the wet ingredients to the dry and blend using a mixer for 2 minutes.
Pour into the cake pans and bake 30-35 minutes.
Let cool before frosting at least 2 hours, but preferable overnight.
Once cake is cooled completely and ready for frosting, make the frosting with the semi-sweet chips. Add chips to a microwave safe bowl and microwave on high for 1 minute. Stir then microwave in 30 second increments until smooth.
Frost the cake IMMEDIATELTY! or the frosting will harden.
Enjoy!
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