"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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This recipe for HERSHEY BAR CAKE, by , is from WITH LOVE FROM THE THROGMARTIN FAMILY KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, July 16, 2008


2 Sticks margarine
2 cups sugar
2-1/2 cups all-purpose flour
2 teaspoons vanilla
1/2 teaspoon soda (mix with flour)
1 cup buttermilk
4 eggs
1 (1-pound) can chocolate syrup
6 small plain Hershey

Preheat oven to 300ēdegrees

1. Melt chocolate bars in syrup over low heat. Cool.
2. Cream sugar and margarine. Add eggs one at a time beating well after each one.
3. Add cooled chocolate, then flour and milk alternately. Add vanilla.
4. Pour into a lightly greased and floured Bundt pan and bake for 1-1/2 hours.

Personal Notes:
Personal Notes:
This recipe comes from the Honorable, Vicki Chastain,
Mayor of the City of Marietta, Georgia




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