Easy Hershey Swirl Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box yellow cake mix (with pudding in the mix)*
• 1/4 cup light corn syrup
• 3/4 cup chopped pecans
• 1 (7 ounce) Hershey's Milk Chocolate Bar, broken into pieces
• 1/2 cup Hershey's Syrup

Instructions

1. Heat oven to 350 degrees F. Generously grease and flour** a 12-cup fluted tube pan.
2. Prepare cake mix batter as directed on package with oil, water and eggs. Remove 2 cups batter; stir in corn syrup and pecans.
3. Place chocolate pieces and chocolate syrup in small microwave-safe bowl.
4. Microwave at HIGH (100%) 1 minute or until smooth when stirred. Blend into remaining plain batter; pour into prepared pan.
5. Spoon vanilla-nut batter evenly over top.
6. Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean.
7. Cool for 15 minutes; remove from pan to wire rack. Cool completely.
8. Glaze with milk chocolate glaze, allowing to drip down sides.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!