Hershey Syrup Cake Food

CHOCOLATE CHEVRON CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter an 8-by-2-inch round cake pan, line the bottom with parchment paper, then butter and flour the pan, tapping out the excess flour.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. With the mixer on low, add the eggs, one at a time, then mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Pour the batter into the prepared pan and bake for 40 to 45 minutes, until just set in the middle. Allow to cool in the pan for 30 minutes, then remove from the pan, turn the cake upside down on a wire rack set over a sheet pan and cool completely.
• For the icing, whisk together the confectioners' sugar with 1 tablespoon water until smooth, thick and just barely pourable. When you lift the icing from the bowl with the whisk, it should slowly fall back on itself in a ribbon. (You may need to add a few more drops of water.) Fit a pastry bag with a small round pastry tip and fill it with the icing. Set aside while you make the ganache.
• For the ganache, place the heavy cream, chocolate chips and coffee in a bowl set over a pan of simmering water and heat the mixture until smooth and warm, stirring occasionally. Pour the ganache evenly over the top and sides of the cake, tilting the rack until the ganache is smooth all over.
• Immediately, before the ganache sets, pipe parallel lines about 1 inch apart on the entire cake, stopping just short of the edge. Lightly drag the back of a small paring knife through the ganache perpendicular to the white lines also 1 inch apart, alternating directions (first left to right, then right to left, and so on) and covering the whole cake. Allow the ganache and icing to set. Cut into wedges and serve at room temperature.

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 325.
• Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
• Add eggs one at a time till incorporated.
• Add syrup and vanilla.
• Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
• Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
• Let cool and release cake from pan. Enjoy!
• Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• In a mixing bowl, combine the softened butter, granulated sugar, eggs, and vanilla extract; beat with an electric mixer until well combined. Add the flour, baking powder, and salt; mixing until just combined. Pour in the Hershey's chocolate syrup and mix until thoroughly combined.
• Pour batter into a 13x9" baking pan coated with non-stick cooking spray. Bake at 350 degrees for 30 - 35 minutes, until a wooden pick inserted in the center comes out clean. As soon as the cake comes out of the oven, begin preparing the icing.
• Place the butter, sugar, and evaporated milk in a saucepan and bring to a boil over medium to medium-high heat. Once the mixture reaches a full rolling boil, cook it for 2 minutes, stirring constantly.
• Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted.
• Immediately pour the hot icing over the warm cake, spreading to cover the cake evenly. Allow cake to cool to room temperature before serving.

HERSHEY SYRUP CAKE

Steps:

• 1. Mix all ingredients for cake together in large bowl. Bake in 350 degrees oven in a greased 9 X 13 pan for 50 minutes. Cool completely
• 2. For frosting melt the chocolate butter and water together on stove. Beat in the powdered sugar and vanilla. Spread on cooled cake

HERSHEY'S SYRUP CAKE

Steps:

• For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
• Sift dry ingredients and add to above mixture.
• Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
• Do not over bake.
• Ice while hot.
• For icing: Boil margarine, milk and sugar together for two to three minutes.
• Add chocolate chips, beat until smooth.
• Pour on cake.