Classic HERSHEY Bar Cake Recipe

Classic HERSHEY Bar Cake Recipe


1 cupbutter or margarine, softened (2 sticks) (500 mL)
1 1/4 cupsgranulated sugar (300 mL)
4 eggs (4)
6 HERSHEY'S Milk Chocolate Bars, melted (45 g each)
2 1/2 cupsall-purpose flour (625 mL)
1/4 tspbaking soda (1 mL)
Dash salt (dash)
1 cupbuttermilk or sour milk* (250 mL)
1/2 cupHERSHEY'S Chocolate Syrup (125 mL)
2 tspvanilla extract (10 mL)
1 cupchopped pecans (250 mL)
Powdered sugar (optional)
Additional HERSHEY'S Chocolate Syrup (optional)


    1. Heat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) tube pan or 12-cup (3 L) fluted tube pan.

    2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.

    3. 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.

    4. Bake 1 hour and 15 minutes or until wooden pick inserted in centre of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired.

    Makes 12 servings.

    * To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).
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