Ingredients
1 cup butter or margarine - softened
1 1/4 cup granulated sugar
4 eggs
6 hershey's milk chocolate bars (1.55, oz. each) - mel
2 1/2 cup all-purpose flour
1/4 tsp baking soda
1 dash salt
1 cup buttermilk or sour milk*
1/2 cup hershey's syrup
2 tsp vanilla extract
1 cup chopped pecans
1 powdered sugar (optional)
Directions
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
Servings: 1 cake
Classic Hershey Bar Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
Academics have tracked the existence of recipes way back into the far past, at least as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these ancient records were just simple pictorial instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of documents detailing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the chefs of Roman times made use of many herbs and spices, including a few that will be familiar to modern cooks for example basil, rue and dill. Over the next few centuries, the upper-class families of Europe competed to offer the most extravagent banquests, and as a consequence, the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and publishing recipes of the day. By the arrival of the twentieth century, cooking books are in great demand, as a result of more people being able to read, people having increased spare time and having more disposable income. |
We hope you enjoy this Classic Hershey Bar Cake recipe.
