Ingredients
1 cup (2 sticks) butter, softened
2 cups granulated sugar
4 eggs
2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
7 (1.65 oz.) milk chocolate candy bars
1 (16 oz.) can Hershey's chocolate syrup (2 cups)
1 cup pecans, chopped
Directions
1. Grease and flour a 12 cup bundt pan. Preheat oven to 350 degrees F.
2. Beat butter in large bowl until creamy. Add granulated sugar and beat until well blended with butter.
3. Add eggs one at a time, beating well after each addition.
4. Add dry ingredients alternately with buttermilk, mixing well after each addition.
5. Melt chocolate bars in chocolate syrup in a double boiler. Stir them together well. Add to batter.
6. Stir in pecans and pour into prepared pan. Bake for about 1 to 1 1/2 hours. Check after 1 hour for doneness with a toothpick. When wooden toothpick inserted in center of cake comes out clean, it's done!
7. Cool 10 minutes, then remove from pan to wire rack to cool completely. Sift powdered sugar over the top, if desired.
Notes: This cake is super rich and delicious! No frosting is needed. It's like a rich brownie and we like it best served with vanilla ice cream or at least a nice big glass of cold milk. Enjoy!
We stored extra cake in the refrigerator and really liked it cold, too. If it's too much cake, I would imagine this would also store well in the freezer, too.
Adapted from Hershey's Kitchens and About Food
Printed from mybiscuitsareburning.blogspot.com