HERSHEY BAR SWIRL CAKE
From a Hershey's cookbook.
Provided by Chrystal Cackler @journeyrock92
Categories Cakes
Number Of Ingredients 12
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.
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