Hershey Syrup Cake

A few weeks ago, I snagged some of my Mom’s best dessert recipes. This was a cake that I remembered fondly. If you don’t like chocolate, you better stay away from this bad boy!

Hershey Syrup Cake

For the cake:

1 stick butter
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking powder
16 oz Hershey Syrup*

For the topping:

1 stick butter
2 cups sugar
2/3 cup evaporated milk
6 oz chocolate chips*
1 teaspoon vanilla

Preheat oven to 350 degrees.

In a stand up mixer or large bowl, cream together the butter and sugar. Add the eggs one at a time, beating after each egg. Sift together the flour and baking powder then add to batter alternately with syrup. Mix well. Pour into greased 13×9 pan and bake for 30 to 35 minutes. Let cool for 10 minutes then add topping.

For the topping: Mix together the butter, sugar and evaporated milk. Bring to a boil, and boil for 2 minutes. Remove from heat and chocolate chips and vanilla. Stir until melted and pour over cake.

Let the cake cool then enjoy!

*This is an older recipe and the directions call for a 16 oz CAN of Hershey syrup and a 6 oz bag of chocolate chips. I could find neither in the store. Syrup in the plastic bottle is 24 oz so just measure out 16 oz with liquid measuring chips. I found a 12 oz bag of chocolate chips so I just eyeballed what I thought was about half.


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