"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Hershey Bar Swirl Cake Recipe

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This recipe for Hershey Bar Swirl Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Thursday, November 6, 2008


1 cup butter or margarine
2 cups sugar
1 tsp vanilla
5 eggs
2 1/2 cups unsifted all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 cups dairy sour cream
1/4 cup honey or light corn syrup
3/4 cup chopped pecans
1 Hershey's Milk Chocolate Bar (1/2 pound)
1/2 cup Hershey's Chocolate Flavored Syrup

Cream butter or margarine, sugar and vanilla until light and fluffy; add eggs and beat well. Combine flour, baking soda and salt; add alternately with sour cream to creamed mixture. Stir honey or corn syrup and pecans into 2 cups of batter; set aside.
Melt chocolate bar in chocolate syrup over warm water; blend into remaining batter. Pour into a greased and floured 10-inch tube pan. Spoon reserved mixture evenly over chocolate batter. Bake on lowest rack of oven at 350 for 45 minutes; decrease temperature to 325 without opening oven and continue to bake for 50 to 55 minutes or until cake tester comes out clean. Cool cake for one hour; remove from pan and cool completely.




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