Saturday, September 28, 2013

Milk Chocolate Bundt Cake

From the kitchen of OnePerfect Bite...This cake, now known as the Classic Hershey Bar Cake, has been around for a long time and a lot of people have experimented with it. It was developed in the Hershey test kitchens back in the day when chocolate syrup came in a can and had to be opened with a church key. Since then, eager cooks have tried to make it their own by making small changes to the original recipe. I've tried many of them because I like to mix things up a bit and this is the type of cake that travels well, making it perfect for picnics or church suppers. While I won't be talking numbers, I've been to a lot of picnics and church suppers in my day, so I've a good working relationship with this cake and I've made it a lot. It is a sweet cake, actually sweeter than I like, but it is always well-received and disappears before it has a chance to stale. I've come full circle on recipes for making it. I began with the one that came from the Hershey kitchen and that's the one I've finally settled on. This is very easy to make and there is little that can go wrong, save for over-baking it. Milk chocolate cakes have a slightly anemic appearance, so, I like to sprinkle this one confectioners' sugar before serving. It is also lovely when served with a dollop of whipped cream and a drizzle of chocolate syrup. I think those of you who try the cake will enjoy it. Here's the recipe.

Milk Chocolate Bundt Cake...from the kitchen of One Perfect Bite courtesy of Hershey Test Kitchens


1 cup (2 sticks) butter or margarine, softened

1-1/4 cups granulated sugar

4 large eggs

6 (1.55 oz. each) Hershey's Milk Chocolate Bars, melted

2-1/2 cups all-purpose flour

1/4 teaspoon baking soda

Dash salt

1 cup buttermilk or sour milk*

1/2 cup Hershey's Syrup

2 teaspoons vanilla extract

1 cup chopped pecans


Confectioners' sugar

Additional chocolate syrup


1) Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.

2) Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer 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 blended. Add syrup and vanilla; beat until 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 to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

*Cook's Notes: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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