Servings: 1 8 Plain Hershey bars 15 1/2 oz Hershey syrup 2 c Sugar 2 Sticks oleo 4 Eggs 3 1/2 c Flour 1 c Buttermilk 1/2 t Soda 1 c Chopped pecans 1 t Vanilla Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350?. CHOW DOWN!
How To make Hershey Bar Cake's Videos
How to: Hershey Bar Cake || Taylor Ely
Hi everyone! Thank you all so much for watching! Let me know if you enjoyed this cooking video with my Nana and want to see more. This cake is my absolute favorite dessert in the world, and I am more than happy to be able to share it with you all :) Please comment, like, and subscribe!
Summer Cat making Hershey Bar Cake From Scratch
Hershey Bar Pie - Easy 3 Ingredient Recipe
Here is how I make Hershey Bar Pie a super easy 3 ingredient recipe. Thanks for watching!
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Low Carb Copycat Hershey Bar Cake: Surkin Milk Chocolate Bar Cake
Admittedly, this video is a disaster, but the recipe is solid, I promise!!! Could not wait to share this one!! It's a dead ringer for the high carb version, but better. The cake is rich and chocolatey and moist and the icing is perfectly creamy! You will love this copycat recipe!
Hershey Bar Copy Cat Cake: Sukrin Milk Chocolate Bar Cake
Make an entire recipe of Simply Sensational Basic Low Carb Chocolate Cake. Recipe link is here:
2 cups of heavy cream, cold 8 ounces of cream cheese, room temperature 1 cup Sukrin Melis (low carb confectioner’s sugar) sukrinusa.com (use code friends for a 10% discount) 1 teaspoon vanilla extract 6 drops liquid sweetener 4.5 ounces of SF milk chocolate finely chopped, 3 Sukrin milk chocolate bars sukrinusa.com (use code friends for a 10% discount)
Use a hand mixer to whip the heavy cream and set aside. In a separate bowl, use a hand mixer to blend the cream cheese with the Sukrin Melis low carb confectioner’s sugar. Add vanilla extract and liquid sweetener. Blend heavy cream into the cream cheese mixture using the hand mixer. Stir in the chopped Surkin milk chocolate bar by hand.
Use the Sukrin Milk Chocolate Icing to make a layer cake with the Simply Sensational Basic Low Carb Chocolate Cake. Let chill overnight or at least 4 to 6 hours. Keep refrigerated.
Hershey Bar Cake, remembering Granny & Robyn
If you love chocolate as much as I do, then this is the cake for you! This cake brings back so many memories of my sister and my Granny. They were the Hershey Cake bakers in our family. It has been many, many years since I made one. I hope you enjoy this cake and will give it a try.
Enjoy! Karen, Paul, & Stephanie
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Contact us at: karenjonesfoodandfamily.com kjnpj20@gmail.com popjones59@gmail.com pcomom@gmail.com
Write us at: Food & Family PO Box 675 McCalla, AL 35111
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Ingredients: Cake: 2 sticks butter, melted 2 cups sugar 3 cups plain flour 1/4 tsp salt 1/2 tsp baking soda 4 eggs 11 oz Hershey syrup 7 Hershey bars 1 cup buttermilk
Directions: Preheat oven to 350 degrees. Melt Hershey bars. Mix with syrup. In a separate bowl, combine sugar, flour, salt, baking soda, and melted butter. To this mixture, add eggs, one at a time mixing well after each egg. Add buttermilk and mix until well combined. Pour mixture into a bundt pan or a tube pan that has been sprayed with non-stick baking spray or greased and floured. Bake for 1 hour. This makes quite a bit of batter so if you may need to use 2 pans. This will freeze well unfrosted.
Frosting: 6 Hershey bars 1/4 cup evaporated milk
Directions: In a medium bowl, break Hershey bars and pour evaporated milk over bars. Melt together, stir until combined. Drizzle over cooled cake.
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.