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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
  • 5 eggs
  • 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


  1. Grease and flour 10-inch tube pan. Adjust oven rack to lowest position. Heat oven to 350 degrees F.
  2. Cream butter or margarine, sugar and vanilla extract until fluffy; add eggs. Beat well.
  3. In separate bowl, combine flour, baking soda and salt. Add dry mixture to butter mixture alternately with sour cream.
  4. Separate out 2 cups of batter; stir in honey and pecans. Set aside.
  5. Melt candy in chocolate syrup over warm water in top of double-boiler; blend into remaining batter.
  6. Pour batter into prepared pan; spoon reserved mixture over batter.
  7. Bake 45 minutes.
  8. Decrease temperature to 325 degrees F; bake 50-55 minutes more.
  9. Cool cake 1 hour before removing from pan.
  10. Cool completely before serving.

Yield: about 12 servings

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