Recipe by txgammi
My mom baked this delicious cake for many years..that is, until I got old enough to want to "do it by myself" in the kitchen. Come to think of it, I don't think she's made one since. lol...just leaves it for me to do when we all get together. It takes a little time and is a little expensive to make but the result is well worth it! You're gonna love this one!
Top Review by Guinavere
I have been baking this cake since 1956, and this recipe seems to have been altered by someone who does not really like buttermilk. If you stir the baking soda into the buttermilk you will just neutralize the buttermilk and will not add any leavening to the cake. I sometimes add a teaspoon of plain white vinegar to a cup of buttermilk to make it stronger before using in a recipe. I certainly would not want to neutralize it. Use lemon juice instead of vinegar if it is a recipe that lemon flavor will enhance. But with this cake I use just one quarter teaspoon of baking soda for leavening, and I add it last, right before putting the batter in the pan, so that it will still be working as leavening as the cake bakes.
- 8 -9 ounces plain hershey chocolate candy bars
- 1 cup margarine
- 2 cups sugar
- 4 eggs
- 2 1⁄2 cups all-purpose flour (sifted)
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1 cup chopped nuts (your preference)
Directions See How It's Made
- Preheat oven to 325 degrees.
- Grease and flour a tube pan.
- Melt Hershey bars.
- Dissolve soda in buttermilk. Set aside.
- Cream sugar and margarine. Add to melted candy. Add eggs, one at a time, mixing well after each addition.
- Add the 2 1/2 cups sifted flour alternately with the buttermilk/soda mixture.
- Add vanilla. Add nuts. Pour into floured pan.
- Use a toothpick to check for doneness.
- Cool thoroughly. (Do not invert pan).