Hershey Bar Pound Cake
A rich, moist pound cake infused with chocolate and pecans, perfect for satisfying sweet cravings and ideal for dessert or teatime gatherings.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and syrup, and mix well.
- Combine flour, salt, and soda in a separate bowl.
- Add the dry ingredients alternately with buttermilk to the creamed mixture.
- Stir in vanilla, chopped Hershey bars, and pecans.
- Spoon batter into a well-greased and floured tube pan.
- Bake at 325°F (160°C) for 60 to 75 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a touch of cocoa powder to the batter. If you don't have buttermilk, you can substitute it by mixing regular milk with a tablespoon of vinegar or lemon juice. Make sure to chop the Hershey bars into small pieces to ensure they distribute evenly throughout the cake. This recipe is inspired by classic American recipes which highlight the use of chocolate in desserts.
Serving Suggestions
Serve slices of this Hershey Bar Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider drizzling additional chocolate syrup over the top. This cake also makes a delightful treat alongside Mary'S Cheese Strata for brunch gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and then in aluminum foil, and freeze for up to three months. To reheat, simply thaw at room temperature and warm in the oven at 300°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Bar Pound Cake contains roughly 42 calories, with 0g protein, 4g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 495mg per serving (22% of the Daily Value).
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 all-purpose flour instead of cake flour?
While cake flour is recommended for a lighter texture, you can substitute all-purpose flour in a pinch. To mimic cake flour's properties, measure out a cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch. This will help achieve a similar consistency.
How can I make this cake more chocolatey?
For an extra chocolate kick, you can fold in chocolate chips along with the chopped Hershey bars. You might also consider adding a few tablespoons of cocoa powder to the dry ingredients. Just remember to adjust the sugar slightly if you add cocoa, as it can alter the sweetness.
What type of syrup should I use in the recipe?
You can use any syrup you prefer, but light corn syrup works best as it adds moisture without altering the flavor too much. If you're looking for a more robust flavor, consider using maple syrup, which will give the cake a lovely depth. Just be aware that it may slightly change the taste profile.
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).