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Hershey's Milk Chocolate Cake

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“This cake is a favorite of my mother's. Wonderfully light & moist with lots of milk chocolate flavor. It was given to her by a friend out of a (maybe) church recipe book. It was copyrighted in 1955, and the original recipe calls for "8 plain Hershey bars (5-cent size)", so we have to now guess at the amount of chocolate. A standard size Hershey bar (43 grams per bar) works great. It is cheaper to buy Hershey bars in 1/2 lb. or more blocks (I found these at Wal-Mart)(You need a total of 344 g).”
READY IN:
1hr 55mins
SERVES:
12-16
YIELD:
1 tube pan cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300°F Grease 10" tube pan or 2 loaf pans.
  2. Melt chocolate at 50% power for 2 minutes in microwave, then stir every 30 seconds (at 50% power) until melted.
  3. Cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating thoroughly after each egg.
  5. Beat in melted chocolate and vanilla.
  6. In small bowl, sift together the flower, baking powder, & salt.
  7. In separate small bowl, stir buttermilk and baking soda together.
  8. Add flour mixture and buttermilk mixture alternately in thirds; avoid overmixing.
  9. When batter is smooth, add pecans.
  10. Bake until toothpick comes out clean, aobut 1 hour 45 mins for tube pan, about 1 hour 10 minutes for loaf pans.
  11. Cool 10 minutes on rack in pan, then turn out cake to rack and cool completely.
  12. Needs no frosting!

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