This recipe for Hershey Bar Cake, by Nina Hebbard, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 sticks margarine 2 c. sugar 2 1/2 c. all purpose flour 2 tsp. vanilla 1/2 tsp. soda (mix with flour) 1 c. buttermilk 4 eggs 1 (1 pound) can chocolate syrup 6 small plain Hershey bars
Melt chocolate bars in syrup over low heat. Cool. Cream sugar and margarine. Add eggs, one at a time beating well after each one. Add cooled chocolate, then flour and milk alternately. Add vanilla. Bake 1 1/2 hours at 300 degrees in a lightly greased and floured Bundt pan.
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