Hershey Bar Pound Cake Food

HERSHEY'S BAR CAKE

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

HERSHEY SYRUP CHOCOLATE POUND CAKE

Steps:

• Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to mixture. Add vanilla. Add chocolate syrup last. Pour into greased and floured 10" tube pan. Start in cold oven. Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick) comes out clean.

HERSHEY BAR POUND CAKE (#17)

Steps:

• 1. Melt candy over low heat; add syrup
• 2. Mix flour, soda and salt.
• 3. Cream butter and sugar together in large bowl; add eggs, 1 at a time.
• 4. Add flour mixture and buttermilk alternately.
• 5. Beat for about 2 minutes at high speed.
• 6. Add chocolate mix and vanilla; mix well.
• 7. Place in large well-greased tube pan.
• 8. Bake at 325 degrees for 1 hour and 30 minutes. Sarah F. Cope Laura Mem. Church of God LWWB Cornelius, North Carolina

HERSHEY BAR POUND CAKE

Steps:

• 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan or 12 cup fluted pan.
• 2. Beat butter in large bowl until creamy, gradually add granulated sugar, beating on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate, beat until blended.
• 3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until well blended. Add syrup and vanilla, beat until well blended. Stir in pecans. Pour batter into prepared pan.
• 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes, remove from pan onto wire rack. Cool completely. Dust with sifted powdered sugar and drizle with chocolate syrup , if desired
• 5. * To sour milk use 1 tablespoon of white vinegar plus milk to equal 1 cup

HERSHEY BAR CAKE

Steps:

• 1. Combine cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat until smooth and pour into 2-8 inch pans greased and floured with cooking spray. Bake at 350 for 35 minutes. Remove and cool layers.
• 2. With a stand mixer important unless you have a really strong arm beat cream cheese and sugar for 20 minutes. Add in the confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans and grated hershey bar.
• 3. Frost cooled cake and enjoy. So good. Even better the next day. Scant means just slightly short of a cup.

CANDY BAR CAKE

Steps:

• Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
• Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
• Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
• Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
• Mix the peanuts and dulce de leche in a bowl.
• Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
• Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
• Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
• Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.