"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb


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This recipe for CHOCOLATE BAR CAKE, by , is from Recipes from your family and friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patti Zanone
Added: Saturday, February 4, 2006


8 Hershey Bars (10 oz size)
1 c. Hershey Syrup
2 1/2 c. cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. butter
2 c. sugar
4 eggs
1 tsp. vanilla
1 c. buttermilk

Place syrup and bars in saucepan, melt and cool. Add vanilla (set aside). Sift flour, soda and salt 3 times (set aside). Cream butter and add sugar gradually until mixture is fluffy. Add eggs one at a time, beating well after each addition. Add chocolate/vanilla mixture to above.

Add flour mixture alternately with buttermil to the above combination. Beat thoroughly after each addition. Begin and end with flour mixture.

Bake in tube pan which has been greased and floured at 325 degrees for 1 hour or until batter pulls away from sides of pan. Cool 5 minutes in pan. Turn cake onto rack to finish cooling.

Frost with your favorite frosting or dust with sifted powdered sugar. Slice and garnish with whipped cream and berries and/or chocolate shavings.

Personal Notes:
Personal Notes:
It is suggested to use a tube pan, however I just use a bundt pan and it works great. I also have modified the recipe by deleting a few steps such as not sifting flour 3 times and not alternating the flour/buttermilk step. This recipe is definitely a trial by error one, but when the cake comes out good - it is really, really, really good!!!




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