1 cup buttermilk …………………........................... 2-1/2 cups flour
1/2 tsp salt …………………….................……. .......1/4 tsp baking soda
3/4 cup butter, softened ………................................1-1/2 cups sugar
4 eggs ………………………….................……......... 2 tsp vanilla extract
2/3 cup Hershey's chocolate syrup
1 cup chopped pecans (optional)
7 Hershey (milk chocolate) bars (about 11 oz), melted and cooled
***
powdered sugar (topping ~ optional)
additional chocolate syrup (topping ~ optional) * Bundt Cake
Chocolate Whipped Cream Cheese Frosting (recipe below) * Layer Cake
Preheat oven to 350. Grease/baking spray either 2 8"or 9" round pans or 1 tube/bundt pan.
In top of a double-broiler (over hot but not boiling water), combine candy bars and syrup. Stir until melted. Set aside.
In medium bowl, combine flour, salt and baking soda with wire whisk. Set aside. Cream butter, sugar, eggs and vanilla with an electric mixer. Add chocolate and mix completely; blend in buttermilk. Gradually add flour mixture until well combined. Mix in pecans (if using) until blended well. Pour into prepared pan(s).
Bake round cake pans for 30-40 minutes or until toothpick comes out clean. Bake tube pan for 40-55 minutes or until done. Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool. ~ Invert onto serving plate; Sprinkle cooled cake(s) with powdered sugar and/or drizzle with chocolate syrup ~ or frost with the Chocolate Whipped Cream Cheese Frosting:
CHOCOLATE WHIPPED CREAM CHEESE FROSTING
1 (8 oz) package cream cheese, softened....................1/2 cup white sugar
1 teaspoon vanilla extract.........................................1/4 cup unsweetened cocoa powder
2 cups heavy whipping cream
Combine the cream cheese, sugar, vanilla extract, and cocoa powder in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Makes about 5 cups ~
** does NOT need to be refrigerated **