Easy Hershey's Bar Swirl Cake and Glaze

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“This is the easier-to-prepare version of the classic Hershey Bar Swirl Cake. The recipe comes from Hershey's Holiday Recipes.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package yellow cake mix (with pudding in the mix)
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • 14 cup light corn syrup
  • 34 cup chopped nuts
  • 1 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
  • 12 cup Hershey's syrup
  • Milk Chocolate Glaze
  • 1 (7 ounce) hershey's milk chocolate candy bars
  • 2 tablespoons shortening (NOT butter, margarine, oil or spread)

Directions

  1. Preheat oven 350°F.
  2. Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
  3. Prepare cake mix batter as directed on package with oil, water, and eggs.
  4. Remove 2 cups batter, stir in corn syrup and pecans.
  5. Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
  6. Microwave on high 1 minute or until smooth when stirred.
  7. Blend into remaining plain batter; pour into prepared pan.
  8. Spoon Vanilla Nut batter evenly over top.
  9. Bake 40 to 45 minutes or until wooden pick comes out clean.
  10. Cool 15 minutes; remove from pan to wire rack.
  11. Cool completely.
  12. Glaze with Milk Chocolate Glaze, allowing to drip down sides.
  13. GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
  14. Cool slightly, glaze cake.

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