This cake doesn’t photograph well. Bless its heart, I can relate.
I didn’t even try to do a step by step photo spread because it didn’t seem necessary. And I didn’t think that either the chocolate batter or chocolate frosting would show up well.
This one of the recipes that I swiped from my mom’s recipe box. These types of brand specific recipe are popular around here and often passed down from generation to generation. This one was slightly outdated in that it called for a can of Hershey syrup which is impossible to find (though I remember it from my childhood) and a six ounce bag of chocolate chips which is also nonexistent now.
This cake is super chocolate-y. A friend told me that the top tastes just like fudge and it does! It’s a very rich cake so be sure to have a tall glass of milk or a good cup of coffee to go with it.
Hershey Syrup 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!