This is the second of my three most favorite cakes. I got the recipe from Mom. She said she’s had the recipe for about 50 years but didn’t remember who gave it to her. Mom likes to bake it in 2 tube pans without icing or glaze. It’s kind of like a chocolate pound cake.
I prefer to bake this cake either in a 9×13 pan or in a bundt pan, with chocolate icing drizzled over the top.
You could bake it Mom’s way and top it with whipped cream. Or you could try it my way. Either way, this cake is scrumptious!
Here’s the recipe.
2 cups sugar 1 cup butter
2 1/2 cups flour 4 eggs, well beaten
1 tsp baking powder 1 cup buttermilk
1/2 tsp baking soda 2 tsp vanilla
1/8 tsp salt 2 cups Hershey syrup
Preheat oven to 300 degrees. Cream margarine, add sugar blend. Add eggs and dry ingredients alternately with buttermilk. Mix well. Add vanilla and Hershey syrup. Bake in 2 greased tube pans (or 9×13 pan or bundt pan) for 1 hour or until a toothpick or wood skewer comes out clean.
Okay, I gotta tell you I don’t follow those directions, but I’m sharing with you what is on the recipe card. I do use those exact ingredients but I put all the dry ingredients in a large mixing bowl. Then I put in the buttermilk, melted butter (slightly cooled so it won’t cook the eggs), the syrup, vanilla, and last – the eggs. Mix well. Pour into your choice of bake pan.
The last 2 times I made this cake in the bundt pan I had to bake it for 1-1/2 hour. You do not want to try to speed up the bake time by raising the oven temperature. If you raise the temp over 300, it will burn the top and sides of the cake before the inside of the cake is cooked.
Here’s the icing recipe. You can cut this recipe in half, if you don’t like that much chocolate. (I mean, chocolate icing on a chocolate cake)
1 stick butter, melted
6 tbsp milk
4 tbsp Hershey cocoa
1 box powdered sugar
3 tsp vanilla flavoring
1 cup chopped walnuts (optional)
Bring first 3 ingredients to a boil. Remove pan from heat. Stir in sugar and vanilla and mix well. Mix in nuts. Ice cake while hot.
If you’re putting this on the bundt cake like I do, you can leave off the nuts or just sprinkle them on top of the icing. If you’re making this cake in the 9×13 pan, you might like the nuts.
So, pour yourself a glass of milk and cut a piece of cake and enjoy. This cake won’t last very long at your house. It is so very delicious!
the Urban Woman