Hershey's Milk Chocolate Cake
- Ready In:
- 1hr 55mins
1 tube pan cake
- 8 (43 g) hershey milk chocolate candy bars
- 1 cup butter (softened)
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla
- 2 1⁄2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1⁄2 teaspoon baking soda
- 3⁄4 - 1 cup pecans (chopped)
- Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
- Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating thoroughly after each egg.
- Beat in melted chocolate and vanilla.
- In small bowl, sift together the flower, baking powder, & salt.
- In separate small bowl, stir buttermilk and baking soda together.
- Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
- When batter is smooth, add pecans.
- Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
- Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
- Needs no frosting!
Questions & Replies
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Very lovely tasting cake. I put a milk chocolate frosting on it and had a piece tonight. The cake is moist and delicious, It may not need frosting for some people, but we are a" frosting" family here.The only thing was the cake did not rise in the middle and was made exactly as listed. I used a 9x13 pan. I had the oven on 350 so that is the only thing I can think of, but I have made many cakes at that standard temperature.The size of the pan should not matter either. Oh well, it is yummy anyhow.... thankyou for the recipe.
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I am a stay at home, homeschooling mom. My 4 (so far) kids love to help me cook, so it doesn't always turn out "perfect" but we do make some original recipes that way! (like my praline cheesecake). My dad trained as a chef under one of Louisiana's Chefs of the Year, and my dad taught me many professional basics, but my real "education" in cooking came from reading tons of how-to and cook books, and then experimenting on my poor husband. He's survived 25 years of my cooking so far, and he's learning not to be so picky!