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 (I used dark)
1 cup chopped pecans (optional)
7 Hershey (milk chocolate) bars (about 11 oz), melted and cooled
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powdered sugar (topping ~ optional)
additional chocolate syrup (topping ~ optional)
Chocolate Whipped Cream Cheese Frosting (posted separately)
Preheat oven to 350. Grease/baking spray either 2- 9" or 10" layer pans or 1 tube 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 layer pans for 30-40 minutes or until toothpick comes out clean. Bake tube pan for 40-55 minutes or until cake tester comes out clean . 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 drizzle with chocolate syrup ~ or frost layers with Chocolate Whipped Cream Cheese Frosting **
CHOCOLATE WHIPPED CREAM CHEESE FROSTING
1 (8 oz) package cream cheese, softened 1 cup white sugar 1 TB chocolate syrup (I used dark) 1 teaspoon vanilla extract 1/4 cup unsweetened cocoa powder (I used dark) 2 cups heavy or extra-heavy whipping cream Combine the cream cheese, sugar, vanilla extract, chocolate syrup 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. Continue whipping (gradually increasing the speed to high) until the cream can hold a stiff peak. Makes about 5 cups (more than enough for a 9" layer cake with lots of frosting between the layers and on top) |