Best Hershey Bar Swirl Cake Recipes

Easy Hershey's Bar Swirl Cake and Glaze image

Provided by Barb G.

Categories Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (with pudding in the mix)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup light corn syrup
3/4 cup chopped nuts
1 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
1/2 cup Hershey's syrup
1 (7 ounce) hershey's milk chocolate candy bars
2 tablespoons shortening (NOT butter, margarine, oil or spread)

Steps:

Preheat oven 350°F.
Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
Prepare cake mix batter as directed on package with oil, water, and eggs.
Remove 2 cups batter, stir in corn syrup and pecans.
Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
Microwave on high 1 minute or until smooth when stirred.
Blend into remaining plain batter; pour into prepared pan.
Spoon Vanilla Nut batter evenly over top.
Bake 40 to 45 minutes or until wooden pick comes out clean.
Cool 15 minutes; remove from pan to wire rack.
Cool completely.
Glaze with Milk Chocolate Glaze, allowing to drip down sides.
GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
Cool slightly, glaze cake.

Hershey Bar Swirl Cake image

Provided by Chrystal Cackler @journeyrock92

Categories Cakes

Number Of Ingredients 12

1 cup(s) butter, softened
2 cup(s) sugar
1 teaspoon(s) vanilla
5 - eggs
2 1/2 cup(s) all purpose flour
3/4 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 1/2 cup(s) sour cream
1/4 cup(s) honey or light corn syrup
3/4 cup(s) chopped pecans
1 - milk chocolate bar (8 ounces), broken into pieces
1/2 cup(s) 5.5 ounce can chocolate flavored syrup

Steps:

Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda, and salt; add alternately with sour cream to creamed mixture. Measure 2 cups batter; stir in honey or corn syrup and pecans. Set aside.
Melt chocolate bar pieces in chocolate flavored syrup in top of double boiler over hot, not boiling, water; blend into remaining batter. Pour into greased and floured 10 inch tube pan (do not use Bundt pan). Spoon reserved pecan batter evenly over chocolate batter; do not mix. Bake on lowest rack of oven at 350 for 45 minutes; without opening oven door, decrease temperature to 325 and continue to bake for 50-55 minutes or until cake tester comes out clean. Cool 1 hour; remove from pan. Cool completely; glaze as desired.