Easy Hershey's Bar Swirl Cake and Glaze

This is the easier-to-prepare version of the classic Hershey Bar Swirl Cake. The recipe comes from Hershey's Holiday Recipes.

• Ready In: 1 hr 25 mins
• Serves: 12

Ingredients

• 1 (18 ounce) package  yellow cake mix (with pudding in the mix)
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1⁄4 cup light corn syrup
• 3⁄4 cup  chopped  nuts
• 1 (7 ounce)  hershey's  milk chocolate candy bars, broken into pieces
• 1⁄2 cup  Hershey's syrup

• Milk Chocolate Glaze

• 1 (7 ounce)  hershey's  milk chocolate candy bars
• 2  tablespoons shortening (NOT butter, margarine, oil or spread)

Directions

1. Preheat oven 350°F.
2. Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
3. Prepare cake mix batter as directed on package with oil, water, and eggs.
4. Remove 2 cups batter, stir in corn syrup and pecans.
5. Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
6. Microwave on high 1 minute or until smooth when stirred.
7. Blend into remaining plain batter; pour into prepared pan.
8. Spoon Vanilla Nut batter evenly over top.
9. Bake 40 to 45 minutes or until wooden pick comes out clean.
10. Cool 15 minutes; remove from pan to wire rack.
11. Cool completely.
12. Glaze with Milk Chocolate Glaze, allowing to drip down sides.
13. GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
14. Cool slightly, glaze cake.