Hersheys Chocolate Syrup Cake Food

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 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.

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.

LIGHTER HERSHEY'S CHOCOLATE CAKE

Steps:

• Heat oven to 350*.
• Grease and flour two 9" round (or square!) pans.
• Mix the Splenda through the salt ingredients together in a large bowl.
• Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended.
• Pour in boiling water and stir.
• Pour batter into pans.
• Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake.
• Cool 10 minutes in the pans, then remove to cool completely.
• Frost if desired, but I find this nice enough just by itself!
• Hope you enjoy :).

HERSHEYS CHOCOLATE ROLLS

Steps:

• Preheat oven 350 to 375 degrees.
• Roll out biscuit dough thin.
• Spread soften butter on top of dough.
• Add sugar to butter.
• Add vanilla to butter and sugar.
• Roll up into a log, pinch sides.
• Cut into 2 inch rolls.
• Place in a 9x11x13 cake pan.
• Put in preheated oven until golden brown.
• In deep sauce pan mix well sugar and cocoa.
• Add water to cocoa mixture until well blended.
• Bring to a boil until thick.
• When rolls are golden brown let them cool off.
• Pour chocolate syrup on top of rolls.
• Let set for about 1 1/2 hrs to 2hrs. This gives the chocolate to be soaked up.
• Serve and enjoy. Even better in the mornings with coffee. Servings vary. Time fixing also varies.

CHOCOLATE SYRUP SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
• In a large bowl, beat butter, sugar, and vanilla until fluffy.
• Add eggs and beat well.
• Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
• Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
• Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
• Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.

HERSHEY'S CHOCOLATE SYRUP

Steps:

• Combine cocoa, sugar, and salt in a saucepan.
• Add water, and mix until smooth.
• Bring this mixture to a boil.
• Allow it to boil for one minute, be careful this does not over boil.
• Remove from heat, when this cools add the vanilla.