Hershey Bar Cake
Hershey Bar Cake offers a rich, chocolatey flavor with a moist crumb, perfect for chocolate lovers and special occasions. The combination of Hershey's syrup and bars creates a deep cocoa taste, complemented by a tender buttermilk base. Ideal for family gatherings or indulgent desserts.
Ingredients
Instructions
- Cream margarine and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Blend in Hershey's syrup.
- Mix together flour, baking soda, and salt in a separate bowl.
- Melt Hershey bars and gradually add to the mixture, alternating with buttermilk and vanilla, and beat until smooth.
- Pour batter into a prepared stem pan and bake at 350°F for one hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try using dark chocolate Hershey bars instead of the regular ones. If you're out of buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure to properly measure your flour for best results; spoon it into the measuring cup and level it off with a knife. This cake is a delightful treat for any occasion, much like Corn Dogs.
Serving Suggestions
Serve the Hershey Bar Cake with a scoop of vanilla ice cream or a drizzle of additional Hershey's syrup for a decadent dessert experience. It pairs beautifully with Zucchini Carrot Cake for a themed dessert table. For a complete meal, consider serving it alongside a light salad or a platter of Cocktail Meat Balls for contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, refrigerate it for up to a week. To reheat, slice the cake and warm it in the microwave for about 10-15 seconds. This will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Bar Cake contains roughly 19 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes before using. This will mimic the acidity of buttermilk and help achieve the desired texture in the cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for an additional 5 minutes and check again to avoid overbaking.
Can I freeze the cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight before serving. This cake freezes well and retains its flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).