This classic Hershey Bar Pound Cake made with Hershey candy bars is an amazing treat for chocolate lovers.
How To Serve Hershey Bar Pound Cake
This simple pound cake is a delicious treat on its own. The chocolate flavor isn’t too intense, making this a great snacking cake. I like to top it with a little whipped cream. You could make a simple chocolate glaze to drizzle over it, but it really doesn’t need it.
Ingredients Needed
- 8 (2.2-ounce) Hershey Bars– all the chocolate flavor comes from melted chocolate bars. No cocoa powder needed.
- 1 cup unsalted butter– you can use salted butter and add 1/4 teaspoon of salt instead of 1/2 teaspoon.
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups cake flour
- salt
- baking soda
- buttermilk
- vanilla extract
- chopped pecans– the nuts can be left out or substituted with walnuts.
Equipment Needed
- Electric Mixer- I prefer using a stand mixer for pound cakes, but a hand-held mixer can be used.
- Bundt Pan
- Baking Spray with Flour
More Chocolate Cake Recipes
- Chocolate Cake with Cream Filling– a whipped cream filling and chocolate icing. Perfect dessert for any special occasion.
- Nutella Chocolate Cake– 3 layers with a rich Nutella icing.
- Easy Death By Chocolate Cake– a great doctored cake mix recipe with tons of chocolate flavor.
- Duke’s Chcolate Mayonnaise Cake– don’t let the mayonnaise scare you!
- Chocolate Buttermilk Cake with Buttermilk Frosting
- Classic Coca Cola Cake
Hershey Bar Pound Cake
Herhsey Bar Pound Cake made from chocolate bars is an amazing cake for chocolate lovers.
Ingredients
- 8 (2.2-ounce) Hershey bars
- 1 cup unsalted butter,, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
Instructions
- Chop the Hershey bars and place in a microwave safe bowl. Microwave at 20 second intervals, stirring after each one, until melted. Set aside.
- Preheat oven to 325 degrees.
- Using electric mixer with paddle attachment, cream butter and sugar until light and fluffy. This can take up to 5 minutes.
- Beat in eggs one at a time, stopping to scrape down the sides of the bowl several times.
- Whisk together flour, baking soda, and salt in a medium bowl.With mixer on low, add flour mixture, alternating with buttermilk, adding flour in 3 additions and buttermilk in two.
- Add the melted chocolate, vanilla, and pecans and mix on low just until combined.
- Spray a Bundt pan with baking spray with flour.Transfer batter to bundt pan. Bake for 1 hour 20 minutes to 1 hour 30 minutes.
- Let cool in pan 15 minutes and then invert onto a serving platter.
Nutrition
Calories: 486kcal
Nutrition information is automatically calculated, so should only be used as an approximation.
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thanks
One of my favorites and a family favorite for many years. You can use regular all-purpose flour, unsalted butter and no extra salt added later. I highly recommend you let the cake cool for at least an hour in the pan prior to inverting it. Also, add 5 1/2 oz. Hershey’s Syrup to the melted Hershey bars, mix well and let it cool a bit before adding it to the mixture PRIOR to adding the flour and buttermilk. No whipped cream or icing necessary. Sprinkle it with powdered sugar once the cake has thoroughly cooled.
Hi Christin –
This message is not for a specific recipe but for ALL of the recipes that you so kindly share about all that good cookin’ and eatin’ in the South. Thank you for spreading the good word about YUMMY Southern recipes!! Best of Luck in all of your endeavors!
Truly,