Hershey Pound Cake
Indulge in the rich, chocolatey goodness of Hershey Pound Cake, a delightful treat that combines the sweetness of sugar and syrup with the nuttiness of pecans. Perfect for gatherings or a cozy family dessert, this cake is sure to satisfy any chocolate lover's cravings.
Ingredients
Instructions
- Melt Hershey bars in the oven with a can of syrup; cool.
- Cream margarine and sugar together.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the melted bars and syrup.
- Add flour, soda, salt, and buttermilk alternately, starting and ending with the dry ingredients.
- Mix in the vanilla.
- Bake in a tube or loaf pan for 1 1/2 hours in a 325° oven.
Tips & Substitutions
For a richer flavor, consider using dark chocolate Hershey bars instead of milk chocolate. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Ensure the butter is softened to room temperature for easier creaming. Toast the pecans for added depth of flavor. Be careful not to overmix the batter to maintain a tender crumb.
Serving Suggestions
This Hershey Pound Cake is delightful on its own or served with a dollop of whipped cream and fresh berries. It can also be paired with a scoop of vanilla ice cream for a decadent dessert. For a more savory option, consider serving it alongside Broccoli Supreme for a balanced meal or as part of a dessert buffet.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply slice and microwave for 10-15 seconds or place in a warm oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey Pound Cake contains roughly 640 calories, with 9g protein, 82g carbohydrates, and 33g fat. It is an excellent source of iron (23% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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 a different type of chocolate for this recipe?
Yes, you can substitute with dark or semi-sweet chocolate if you prefer a richer taste. Just ensure you adjust the sweetness accordingly, as dark chocolate can be less sweet than milk chocolate.
What can I do if my cake is too dense?
If your cake turns out dense, it might be due to overmixing the batter or not properly measuring the flour. Make sure to spoon the flour into your measuring cup and level it off. Also, ensure the ingredients are at room temperature before mixing.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure it has a binding agent, like xanthan gum, to help the cake maintain its structure. Adjust baking times as necessary.
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).