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Hershey Bar Swirl Cake
Butter and flour for preparing pan
1 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
2 1/2 cups unsifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sour cream
1/4 cup honey or light corn syrup
3/4 cup chopped pecans
1 (8 ounce) Hershey's milk chocolate bar
1/2 cup Hershey's chocolate-flavored syrup
Grease and flour 10-inch tube pan. Adjust oven rack to lowest position. Heat oven to 350 degrees F.
Cream butter or margarine, sugar and vanilla extract until fluffy; add eggs. Beat well.
In separate bowl, combine flour, baking soda and salt. Add dry mixture to butter mixture alternately with sour cream.
Separate out 2 cups of batter; stir in honey and pecans. Set aside.
Melt candy in chocolate syrup over warm water in top of double-boiler; blend into remaining batter.
Pour batter into prepared pan; spoon reserved mixture over batter.
Bake 45 minutes.
Decrease temperature to 325 degrees F; bake 50-55 minutes more.
Cool cake 1 hour before removing from pan.
Cool completely before serving.
Yield: about 12 servings
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