Waleska, Georgia
(828) 393-8203
Dianne@evanpro.com
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When adding eggs to cake batter, crack them one at a time into a small bowl and add to batter. This just insures there no pieces of shell that fell into the batter, that you have to retrieve!
 
 
 
 
Always “fluff” flour in the canister with a whisk or spoon before measuring. Flour has a tendency to settle causing you to scoop out more than you intended.

In 1979 on our 25th wedding anniversary, we visited our friends, Jay and Lynn Clark in Washington DC. They each worked for Congressmen as aids, and while Jay was working, Lynn took us on a grand tour!!!

 

First we toured the White House. (That was a time when the public could tour the White House.) I was so busy watching the Secret Service watching us that I think I missed part of the tour! Then, we went to the House of Representatives and from the Gallery watched the House in session. Next, she took us to the old original Senate Room, where we saw the “school desks” that were used in the 1800’s. Many of the Senators had carved their names on these desks; very impressive. We actually had lunch in the Senate cafeteria where they served their famous “Senate Bean Soup”! Then, on to the Smithsonian, where we saw the Hope Diamond and the former First Ladies gowns, among other things. Finally we wound up at Mount Vernon to see George Washington’s home and artifacts….Lynn was an amazing tour guide and we moved to swiftly to get everything in!

 

At dinner that night, Lynn, also an amazing baker, served us “Hershey Bar Cake” and gave me the recipe. That is the recipe I’m sharing with you this month. If you like chocolate, you will love it!  Bon Appetit!!!!

Lynn’s Hershey Bar Cake

(Modified, in my own words)

 

Preheat Oven to 350 degrees

8 plain Hershey Bar candy bars(regular chocolate and/or milk chocolate)

1, 8-oz. can Hershey chocolate syrup (1 cup)

2 sticks butter, room temperature,

     soft to the touch but not too soft

2 cups granulated sugar

4 large eggs

2½ cups cake flour

½ tsp. baking soda

1 cup whole buttermilk

2 tsp. pure vanilla

 

 

Grease & flour the tube pan. I also line the bottom with waxed paper to be sure the cake won’t stick. In top of double boiler combine the Hershey bars and chocolate syrup. Melt over simmering water, stirring constantly. It does not take long for them to melt and chocolate burns easily so keep stirring with a rubber spatula and do not walk away! Spoon the melted chocolate mixture in a bowl to cool while you mix the rest of the cake ingredients. Fluff the flour in the bag or canister and then measure. Sift the flour and baking soda together. Cream the butter and sugar until fluffy. Add the eggs, 1 at a time, beating after each addition. Add the cooled melted chocolate mixture, beating till mixed in completely. Add flour mixture and buttermilk alternately in 3rds, beginning and ending with the flour (my mother taught me that!) Add the vanilla and beat a little just until batter is smooth. Pour into greased and floured tube pan, (I line the bottom of the pan with waxed paper to be sure cake doesn’t stick). Bake 1 hr. and about 10 minutes.(test with a straw for doneness). Do not overbake or it will be dry. Cool in pan about 10 minutes before removing to a cooling rack.

 

Optional: As if that’s not enough chocolate, here’s a chocolate glaze to pour over top of warm cake and sprinkle with a few chocolate chips! (shown in photo)

Whisk together: ½ stick butter, melted, 1/3 cup cocoa powder, 1½ cups sifted powdered sugar, 1/3 cup half & half and 1 Tbsp. vanilla.

 

A little Hershey chocolate syrup history. Hershey started making chocolate syrup in 1928 with 2 sizes: 5½ oz. (called small) and 18-oz. called large. So some of the old Hershey Bar cakes will call for the small can, which they don’t make any more. In 1934 the 18-oz. can was reduced to 16-oz. I used an 8-oz.can (1 cup) for this cake. Hershey started making it’s syrup in 24-oz. plastic bottles in 1979, which made it a popular size for pouring over ice cream!
Recipe Archives
June, 2017