Hersheys Chocolate Syrup Cake Recipes

Steps:

• Preheat oven to 325.
• Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
• Add eggs one at a time till incorporated.
• Add syrup and vanilla.
• Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
• Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
• Let cool and release cake from pan. Enjoy!
• Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.

Steps:

• 1. Mix all ingredients for cake together in large bowl. Bake in 350 degrees oven in a greased 9 X 13 pan for 50 minutes. Cool completely
• 2. For frosting melt the chocolate butter and water together on stove. Beat in the powdered sugar and vanilla. Spread on cooled cake

Steps:

• Combine cocoa, sugar, and salt in a saucepan.
• Add water, and mix until smooth.
• Bring this mixture to a boil.
• Allow it to boil for one minute, be careful this does not over boil.
• Remove from heat, when this cools add the vanilla.

Steps:

• For cake: Cream margarine and sugar; then add eggs one at a time and beat well, after each.
• Sift dry ingredients and add to above mixture.
• Add syrup and bake at 350 degrees for 50 minutes in 13x9 inch pan.
• Do not over bake.
• Ice while hot.
• For icing: Boil margarine, milk and sugar together for two to three minutes.
• Add chocolate chips, beat until smooth.
• Pour on cake.

Steps:

• Cream sugar, butter and Crisco. Add eggs, one at a time. Add dry ingredients alternately with milk to mixture. Add vanilla. Add chocolate syrup last. Pour into greased and floured 10" tube pan. Start in cold oven. Bake at 325 for 1 hour and 15 minutes or until cake tester (or toothpick) comes out clean.