Recipes

Tunnel Of Fudge Cake

Tunnel Of Fudge Cake

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Ingredients

Makes: 12 To 16 Servings

Instructions

  • Place A Heavy Baking Sheet On A Shelf In The Lower Third Of The Oven.
  • Preheat The Oven To 350°F.
  • Place The Pecans On A Large Baking Sheet, And Place In The Oven While It Preheats.
  • Toast The Nuts Until Nicely Browned, 5 To 7 Minutes.
  • Keep Watch That They Do Not Burn.
  • Turn The Pecans Into A Small Bowl, And Add The 2 Tablespoons Melted Butter And Salt.
  • Toss To Coat And Set Aside.
  • Grease And Flour A 10″ Bundt Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • Place The 1¼ Cups Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Soft And Fluffy, About 2 Minutes.
  • Add The Granulated And Brown Sugars, And Beat Until Creamy.
  • While Beating, If The Bowl Does Not Feel Cool, Place It In The Refrigerator For 5 Minutes, Then Resume Beating.
  • Add The Vanilla, Oil, And Salt, And Blend Until Incorporated.
  • Add The 2 Egg Yolks.
  • Crack The 4 Whole Eggs Into A Medium-Size Mixing Bowl, And Blend With A Fork Lightly.
  • Add To The Batter In 3 Batches, Blending On Low Speed.
  • Add The Confectioners’ Sugar And Cocoa, Just Until Combined.
  • In A Large Mixing Bowl, Stir The Flour And Toasted Nuts.
  • Fold Them Into The Batter, And Turn The Batter Into The Prepared Pan.
  • Place The Pan In The Oven, And Bake Exactly 45 Minutes.
  • You Cannot Use The Toothpick Test To Check Doneness Because The Center Will Not Be Set.
  • Remove The Cake From The Oven.
  • It Will Still Have A Runny, Fudgy Core And An Air Pocket Above The Tunnel Of Fudge.
  • Let It Cool For 15 Minutes.
  • Press Down On The Cake With A Clean Kitchen Towel To Deflate The Air Pocket.
  • Run A Knife Around The Edges Of The Cake, And Invert It Onto A Platter To Cool For 45 Minutes.
  • Slice And Serve.

Notes & Wine Advice

Cake Notes:

Pecans Were Used In The Bake-Off® Recipe. The Butter Should Not Be Cold And Also Not Be At Room Temperature, Thus “Slightly Cool.
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Course; Cake

James Beard’s Huckleberry Cake

James Beard’s Huckleberry Cake

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Ingredients

Makes: 8 To 9 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1 Cup Granulated Sugar
  • 3 Large Eggs
  • 2 Cups All-Purpose Flour Sifted
  • 2 Teaspoons Baking Powder
  • Pinch Of Salt
  • 1 To 1½ Cups Fresh Huckleberries Or Blueberries See Cake Notes
  • 1 Teaspoon Vanilla Extract
  • Sweetened Whipped Cream For Serving If Desired

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 375°F.
  • Lightly Grease And Flour An 8″ Square Metal Baking Pan With Butter, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Blend With An Electric Mixer On Medium Speed Until Light And Fluffy, 1 To 2 Minutes.
  • Add The Eggs, One At A Time, Blending On Low Until Just Combined.
  • Remove 2 Tablespoons Of The Flour And Set Aside.
  • Sift Together The Remaining Flour, Baking Powder, And Salt In A Small Bowl, And Fold This Into The Creamed Mixture.
  • Toss The Reserved Flour With The Berries, And Fold Them Into The Batter Along With The Vanilla.
  • Turn The Batter Into The Prepared Pan, And Smooth The Top.
  • Place The Pan In The Oven.
  • Bake The Cake Until The Top Is Deeply Browned And A Toothpick Inserted In The Center Comes Out Clean, 38 To 42 Minutes.
  • Remove The Cake From The Oven, And Place It On A Wire Rack To Cool For 20 Minutes.
  • Slice And Serve With The Whipped Cream, If Desired.

Notes & Wine Advice

Cake Notes:

While James Beard’s Recipe Calls For 1 Cup Of Berries, I Like A Few More. And If You Like The Flavor Of Lemon, Add This Simple Glaze To Brush On The Cake As It Cools: Whisk Together ½ Cup Confectioners’ Sugar And The Juice And Grated Zest Of Half A Lemon. Brush Onto The Cake With A Pastry Brush.
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Course; Cake

Pink Champagne Cake

Pink Champagne Cake

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Ingredients

  • Makes: 12 Servings

Cake

Pink Champagne Buttercream Frosting

  • 1¾ Cups 3½ Sticks Unsalted Butter, At Room Temperature
  • 8 Cups Confectioners’ Sugar Sifted
  • 4 To 5 Tablespoons Pink Champagne
  • 1 Teaspoon Vanilla Extract
  • Tiny Amount Of Pink Food Coloring See Cake Note
  • White Chocolate Shavings Sliced Strawberries, Coconut, Or Edible Rose Petals For Garnish

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease And Flour Three 8″ Layer Pans.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Flour, Baking Powder, And Salt In A Medium-Size Bowl, And Sift To Combine Well.
  • Set Aside.
  • Place The Egg Whites, Champagne, Vanilla, And Oil In A Large Mixing Bowl, And Whisk By Hand Until Well Blended.
  • Set Aside.
  • Place The Sugar And Butter In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy And Light, 3 To 4 Minutes.
  • Add The Flour Mixture And The Egg White Mixture Alternately, Beginning And Ending With The Dry Ingredients.
  • Stir In The Pink Coloring.
  • Divide The Batter Between The Prepared Pans, And Place The Pans In The Oven.
  • Bake Until The Cakes Just Pull Back From The Sides Of The Pans, 23 To 27 Minutes.
  • Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of Each Pan, Give Each Cake A Gentle Shake, Then Invert It Once And Then Again Onto The Rack To Cool Completely, Right Side Up, 30 Minutes.
  • While The Cakes Are Cooling, Prepare The Frosting.
  • Place The Butter In A Large Mixing Bowl, And Beat On Medium Speed Until Creamy And Smooth, 1 Minute.
  • Add 6 Cups Of The Confectioners’ Sugar And The Champagne And Vanilla.
  • Blend On Medium Speed Until Smooth.
  • Add The Remaining Confectioners’ Sugar, Adding What You Need To Make The Frosting Thick But Spreadable.
  • Increase The Mixer Speed To Medium-High, Add The Pink Coloring, And Beat Until The Frosting Is Fluffy, 30 Seconds.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate.
  • Spread About ¾ Cup Of The Frosting To The Edges.
  • Place A Second Layer On Top And Repeat.
  • Place The Third Layer On Top, And Frost The Top And Sides Of The Cake With The Remaining Frosting.
  • Garnish As Desired, Depending On The Occasion.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
We Used Wilton Pink Coloring Paste. Use A Toothpick To Dab Into The Paste And Use Only A Small Amount To Create A Pale Pink Cake.
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Course; Cake

Mary’s Cherry Upside-Down Cake

Mary’s Cherry Upside-Down Cake

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Ingredients

  • Makes: 10 To 12 Servings

Cake

Topping

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Line The Bottom Of A 13″ × 9″ Baking Pan With Parchment Paper (This Makes The Turning-Out Process Less Messy).
  • Place The 6 Tablespoons Butter And Brown Sugar In A Small Saucepan Over Medium Heat And Let The Butter Melt, Stirring, 1 To 2 Minutes.
  • Turn The Mixture Into The Prepared Pan, Spreading It Evenly Over The Parchment Paper.
  • Place The Drained, Pitted Cherries In An Even Layer On Top Of The Butter And Sugar Mixture.
  • Set The Pan Aside.
  • For The Cake Batter, Place The ¾ Cup Butter And Granulated Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 3 Minutes.
  • Add The Egg Yolks, One At A Time, Beating Well After Each Addition.
  • Beat In The Vanilla And Almond Extract, And Scrape Down The Sides Of The Bowl.
  • Whisk Together The Flour, Baking Powder, And Salt.
  • Add This To The Batter Alternately With The Milk, Beginning And Ending With The Dry Ingredients.
  • Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With An Electric Mixer On High Speed Until Stiff Peaks Form, About 4 Minutes.
  • Fold A Small Amount Of Beaten Egg Whites Into The Batter To Lighten It.
  • Then Fold In The Rest Of The Egg Whites, Lifting And Folding As You Incorporate The Egg Whites.
  • Gently Spread The Batter Over The Cherries So As Not To Disturb Them.
  • Place The Cake In The Oven, And Bake Until The Top Is Golden And A Toothpick Inserted In The Center Comes Out Clean, 45 To 50 Minutes.
  • Remove The Cake From The Oven And Let Cool For 15 Minutes.
  • After 15 Minutes, Run A Knife Around The Edges Of The Pan.
  • Turn The Cake Onto A Serving Platter And Cut Into Servings.
  • Serve Warm With The Whipped Cream Topping Or With Vanilla Ice Cream.
  • For The Topping, Place The Cold Cream Into A Large Mixing Bowl.
  • Whip With An Electric Mixer With Cold Beaters On High Speed Until Soft Peaks Form, About 2 Minutes.
  • Then, While The Mixer Is On, Gradually Add The Sugar, And Beat Until The Cream Holds Stiff Peaks.
  • Fold In The Vanilla, And Serve.

Notes & Wine Advice

Cake Note:
Mary’s Mother Used Gold Medal Flour In This Cake. Mary Does, As Well.
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Course; Cake / Fruit

Dione’s Chocolate Roulade

Dione’s Chocolate Roulade

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Ingredients

  • Makes: 10 To 12 Servings

Cake

Filling

  • 1¾ Cups Heavy Cream
  • 2 To 4 Tablespoons Confectioners’ Sugar
  • â…“ Whole Vanilla Bean Or 1 Teaspoon Vanilla Extract

Instructions

  • For The Cake, Brush A Jelly Roll Pan (18″ × 12″) With A Thin Coat Of Vegetable Oil.
  • Line The Pan With Waxed Paper, Leaving About 3″ Hanging Over Each End.
  • Set The Pan Aside.
  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Place The Chocolate And Water In A Small Saucepan Over Low Heat.
  • Stir To Combine Until The Chocolate Is Slowly Melted, 2 To 3 Minutes.
  • Remove The Pan From The Heat, And Set It Aside.
  • Place The Egg Yolks, Sugar, And Salt In A Medium-Size Bowl, And Beat With An Electric Mixer On Medium Speed Until Very Light And Fluffy, 1 Minute.
  • Beat In The Melted Chocolate Just Until Combined.
  • Set The Mixture Aside, And Wash The Beaters.
  • In A Medium-Size Bowl, Beat The Egg Whites On High Speed Until Stiff Peaks Form, 4 To 5 Minutes.
  • Pour The Chocolate Mixture Gently Into The Whites And Fold In With A Rubber Spatula Until Well Combined.
  • Pour This Batter Into The Prepared Pan, Smoothing The Batter Evenly To The Edges.
  • Place The Pan In The Oven.
  • Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 16 To 18 Minutes.
  • Don’t Overbake.
  • Remove The Pan To A Wire Rack And Gently Place On It A Strip Of 4 Damp Paper Towels.
  • Cover The Wet Towels With A Layer Of Dry Paper Towels.
  • Let The Roulade Stand At Room Temperature Until It Is Lukewarm, Then Remove All The Paper Towels.
  • Run A Knife Around The Edges Of The Cake To Loosen It.
  • Sprinkle The Top Of The Cake With Cocoa.
  • Cover The Top With 2 Sheets Of Waxed Paper, And Carefully But Quickly Flip The Cake Onto The Counter, So That The Waxed Paper Sheets Are On The Bottom.
  • Remove The Jelly Roll Pan And Peel The Waxed Paper Lining Off The Cake.
  • For The Filling, Place The Heavy Cream In A Large Metal Bowl Over Another Bowl Full Of Ice.
  • Beat With A Large Whisk Or An Electric Mixer Until The Cream Starts To Hold Its Shape.
  • Add The Confectioners’ Sugar And Vanilla.
  • Continue Beating The Cream Until It Holds Its Shape.
  • Divide The Whipped Cream Into 3 Rows Of 3 Heaping Tablespoons Each So As To Distribute The Cream And Make Spreading Over The Delicate Cake Easier.
  • Spread It Evenly Across The Top Of The Cake.
  • Carefully Roll Up The Cake Like A Jelly Roll And Serve Seam Side Down On A Platter Or Pretty Board.

Notes & Wine Advice

Cake Note:
This Assembled Roulade Is Best Made The Day Of Serving, And You Can Keep It Covered And Refrigerated For 2 To 3 Hours.
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Course; Cake / Chocolate

Delta Caramel Cake

Delta Caramel Cake

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Ingredients

Makes: 12 Servings

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease The Bottom Of Two 9″ Round Or Square Pans With Vegetable Shortening And Dust With Flour.
  • Shake Out The Excess Flour, And Set The Pans Aside.
  • Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until The Mixture Comes Together And Lightens, About 2 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • Blend In The Vanilla.
  • Set Aside.
  • In A Smaller Bowl, Sift Together The Flour, Baking Powder, And Salt.
  • Alternately Add The Dry Ingredients And The Milk To The Batter, Beginning And Ending With The Dry Ingredients.
  • Blend On Low Speed Until Just Incorporated, 1 Minute More.
  • Divide The Batter Between The 2 Prepared Pans, And Place The Pans In The Oven.
  • Bake The Cake Until It Is Golden Brown And The Top Springs Back When Lightly Pressed With A Finger, 25 To 30 Minutes.
  • Remove The Pans From The Oven, And Place On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give Them A Shake To Loosen, Then Turn The Layers Out Once And Then Again Onto The Rack So They Cool Right Side Up.
  • While The Cakes Are Cooling, Prepare The Icing.
  • To Assemble While The Icing Is Still Warm, Place 1 Cake Layer On A Serving Plate.
  • Spoon Over A Generous Ladle Of The Warm Icing, And Spread It To The Edges Of The Cake With A Metal Spatula.
  • Place The Second Layer On Top, And Spoon Several Generous Ladles Of Frosting Over The Top Of The Cake, Smoothing It Out With A Metal Spatula, And Letting The Icing Run Down The Sides.
  • When The Top Of The Cake Is Frosted And Pretty, Use The Remainder Of The Icing To Frost The Sides.
  • If The Icing Has Gotten Hard And Is Not Spreadable, Place The Pan Over Very Low Heat, Stirring Just A Minute To Warm It.
  • Or Place The Saucepan Into A Large Bowl Filled With 2″ Of Hot Water.
  • Dip The Spatula Into The Saucepan And Run This Icing Around The Cake In Clean Strokes, Being Careful Not To Tear The Cake.
  • Let The Cake Rest For 30 Minutes So The Icing Will Harden, Then Slice And Serve.
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Course; Cake

Red Velvet Cake

Red Velvet Cake

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Ingredients

  • Makes: 12 Servings

Cake

Ermine Frosting

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Grease Three 9″ Round Cake Pans, And Dust Them With Cocoa Or Flour.
  • Shake Out The Excess Cocoa Or Flour, And Set The Pans Aside.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Creamy, 3 Minutes.
  • Add The Eggs, One At A Time, Beating Well After Each Addition.
  • Blend In The Vanilla And Red Food Coloring.
  • Set Aside.
  • In A Separate Bowl, Stir Together The Flour, Cocoa, And Salt.
  • In A Small Bowl, Stir Together The Buttermilk, Vinegar, And Baking Soda.
  • Add The Dry Ingredients And The Buttermilk Mixture To The Batter Alternately On Low Speed, Beginning And Ending With The Dry Ingredients.
  • Scrape Down The Bowl, And Stir To Blend The Batter One Last Time.
  • Divide The Batter Between The Pans, And Place The Pans In The Oven.
  • Bake The Cakes Until They Just Begin To Pull Away From The Sides Of The Pan, 16 To 18 Minutes.
  • Remove The Pans From The Oven, And Place Them On A Wire Rack To Cool For 10 Minutes.
  • Run A Knife Around The Edges Of The Pans, Give Them A Shake To Loosen The Cakes, Then Turn The Layers Out Once And Then Again Onto The Rack So They Cool Right Side Up.
  • While The Cakes Cool, Make The Ermine Frosting.
  • Whisk Together The Flour And Milk In A Small Saucepan Over Medium Heat Until It Is Very Thick And Puddinglike, 4 To 5 Minutes.
  • Remove The Pan From The Heat, And Whisk In The Vanilla And Salt.
  • Pour The Mixture Into A Small Heatproof Bowl.
  • Cover The Surface Of The Mixture With Plastic Wrap And Place In The Refrigerator To Cool For 1 Hour.
  • Place The Butter And Sugar In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 4 Minutes.
  • Remove The Milk And Flour Mixture From The Refrigerator, And Slowly Add It To The Butter And Sugar While Beating On Medium.
  • Continue To Beat Until The Mixture Is Light And Fluffy And Resembles Whipped Cream, About 2 Minutes.
  • To Assemble The Cake, Place 1 Layer On A Cake Plate.
  • Spread About ¾ Cup Of The Frosting Evenly To The Edges.
  • Place A Second Layer On Top And Repeat.
  • Place The Third Layer On Top, And Spread A Thin Layer Of Frosting On The Sides And On Top, Making What Is Called A Skim Coat.
  • Chill The Cake For 15 Minutes.
  • (This Seals In The Crumbs And Prevents Them From Being Dragged Into The Frosting And Turning The Frosting Pink.)
  • Remove The Cake From The Refrigerator And, With The Remaining Frosting, Frost The Top And Sides Of The Cake.
  • Slice And Serve.
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Course; Cake

German Chocolate Cake from Anne Byrn

German Chocolate Cake from Anne Byrn

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Ingredients

  • Makes: 12 To 16 Servings

Cake

Coconut And Pecan Filling

  • 1½ Cups 12-Ounce Can Evaporated Milk
  • 1½ Cups Granulated Sugar
  • 4 Egg Yolks Slightly Beaten
  • ¾ Cup 1½ Sticks Unsalted Butter, Cut Into 12 Tablespoons
  • 1½ Teaspoons Vanilla Extract
  • ¼ Teaspoon Salt
  • 2â…“ Cups About 7 Ounces Unsweetened Flaked Coconut (See Cake Notes)
  • 1½ Cups Chopped Toasted Pecans See Cake Notes

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour Three 9″ Cake Pans, And Shake Out The Excess Flour.
  • Set The Pans Aside.
  • Place The Flour, Baking Soda, And Salt Into A Large Mixing Bowl, And Sift To Combine.
  • Set Aside.
  • Chop The Chocolate Into ½” Pieces, And Place In A Small Bowl.
  • Pour The Boiling Water Over It, And Stir To Melt The Chocolate.
  • Set Aside.
  • Place The Butter And Sugar In A Large Bowl, And Beat With An Electric Mixer On Medium Speed Until Light And Fluffy, 2 Minutes.
  • Add The Egg Yolks, One At A Time, Beating After Each Addition.
  • Add The Vanilla.
  • Alternately Add The Flour Mixture And Buttermilk To The Batter, Blending On Low Speed, Beginning And Ending With The Dry Ingredients.
  • Set Aside.
  • Place The Egg Whites In A Large Mixing Bowl, And Beat With Clean Beaters On High Speed Until Almost-Stiff Peaks Form, About 4 Minutes.
  • Fold The Egg Whites Into The Batter.
  • Divide The Batter Between The 3 Prepared Pans.
  • Place The Pans In The Oven.
  • Bake The Cakes Until They Spring Back When Lightly Pressed In The Center, 28 To 32 Minutes.
  • Remove The Cakes From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of Each Pan, And Gently Shake Them To Loosen The Cakes.
  • Invert The Cakes Once And Then Again Onto The Racks To Cool Completely, Right Side Up, 45 Minutes.
  • Meanwhile, Prepare The Filling.
  • Place The Milk, Sugar, Egg Yolks, Butter, Vanilla, And Salt In A Large Saucepan Over Medium Heat.
  • Cook And Stir Constantly, Until The Mixture Thickens And Is Caramel In Color, About 15 Minutes.
  • Remove The Pan From The Heat And Stir In The Coconut And Pecans.
  • Let The Mixture Cool Until It Is Thick Enough To Spread.
  • You Can Refrigerate The Filling While The Cake Layers Cool.
  • (Or To Speed The Process Along, You Can Make The Filling Before You Bake The Cake.)
  • To Assemble, Place 1 Cake Layer On A Serving Plate And Cover With 1 Cup Of Filling, Spreading It To The Edges.
  • Top With The Second Layer And Repeat.
  • Top With The Third Layer, And Pile The Remaining Filling On Top, Leaving The Sides Bare.
  • Chill For 1 Hour For Easier Slicing.

Notes & Wine Advice

Cake Notes:

If You Use Lightly Salted Butter, Reduce The Salt In The Cake To ¼ Teaspoon, And You Can Omit Salt From The Filling. Use Unsweetened Coconut, But If You Cannot Find It, Sweetened Will Do. Pecans Are Much More Delicious If Toasted First. Place Them On A Baking Pan In The Turned-Off Oven While You Are Preparing The Filling. When They Are Medium Brown And Fragrant, 3 To 5 Minutes, Remove From The Oven.
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Course; Cake / Chocolate
Cuisine; European / Germany

Sister Sadie’s Honey Cake

Sister Sadie’s Honey Cake

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Ingredients

Makes: 8 Servings

Cake

Topping

Instructions

  • For The Cake, Place A Rack In The Center Of The Oven, And Preheat The Oven To 325°F.
  • Lightly Grease And Flour A 9″ × 5″ Loaf Pan, And Shake Out The Excess Flour.
  • Set The Pan Aside.
  • Place The Honey, Sugar, Eggs, Coca-Cola, And Oil In A Large Mixing Bowl, And Stir With A Wooden Spoon For 50 Strokes Or Blend With An Electric Mixer On Medium-Low Speed Until Smooth, 1 Minute.
  • Set Aside.
  • Place The Flour In A Separate Mixing Bowl, And Stir In The Baking Powder, Cinnamon, Allspice, And Salt.
  • Fold The Dry Ingredients Into The Honey Mixture, Stirring Just To Combine.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • Bake Until The Cake Springs Back In The Center When Lightly Pressed, 55 To 60 Minutes.
  • Remove The Cake From The Oven.
  • While It Is Warm, Spread The Honey Lightly Over The Top Of The Cake To Glaze It.
  • Let The Cake Cool In The Pan For 15 Minutes.
  • Run A Sharp Knife Around The Edges Of The Pan, Give The Pan A Gentle Shake, Then Invert The Cake Once And Then Again Onto A Wire Rack.
  • Scatter The Toasted Almonds Over The Top.
  • Let The Cake Cool For 30 Minutes Before Slicing.

Notes & Wine Advice

Cake Note:
To Toast Sliced Almonds, You Want To Be Very Careful And Leave Them In The Oven Only For A Few Minutes. Place Them In A Small Baking Pan In The Oven While It Preheats. Turn The Light On, And Watch The Almonds So They Don’t Get Too Brown—2 To 3 Minutes Is About Right.
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Course; Cake

Hershey Bar Cake

Hershey Bar Cake

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Ingredients

Makes: 12 To 16 Servings

  • Butter And Flour For Prepping The Pan
  • 1 Cup 2 Sticks Unsalted Butter, At Room Temperature
  • 1¼ Cups Granulated Sugar
  • 4 Large Eggs At Room Temperature
  • 6 Bars 1.55 Ounces Each Hershey’s Milk Chocolate
  • 2½ Cups All-Purpose Flour
  • ¼ Teaspoon Baking Soda
  • â…› Teaspoon Salt
  • 1 Cup Buttermilk At Room Temperature
  • ½ Cup Hershey’s Chocolate Syrup
  • 2 Teaspoons Vanilla Extract

Garnish

Instructions

  • Place A Rack In The Center Of The Oven, And Preheat The Oven To 350°F.
  • Lightly Grease And Flour A 10″ Tube Pan.
  • Shake Out The Excess Flour, And Set The Pan Aside.
  • 2.
  • Place The Butter In A Large Mixing Bowl, And Beat With An Electric Mixer On Medium Speed Until Creamy, 1 To 2 Minutes.
  • Gradually Add The Sugar, And Beat Until Light And Fluffy, 2 To 3 Minutes.
  • Add The Eggs, One At A Time, Beating After Each Addition.
  • Set Aside.
  • 3.
  • Unwrap The Chocolate Bars, Break Them In Half, And Place Them On A Glass Pie Plate In The Microwave On Medium Power For 1 To 1½ Minutes, Stirring Every 30 Seconds.
  • Fold The Melted Chocolate Into The Batter.
  • 4.
  • Sift Together The Flour, Baking Soda, And Salt In A Large Bowl, And Add This To The Chocolate Batter Alternately With The Buttermilk, Beginning And Ending With The Dry Ingredients.
  • Add The Chocolate Syrup And Vanilla, And Stir Until Well Incorporated.
  • Pour The Batter Into The Prepared Pan, And Place The Pan In The Oven.
  • 5.
  • Bake The Cake Until A Toothpick Inserted In The Center Comes Out Clean, 65 To 70 Minutes.
  • Remove The Cake From The Oven, And Place On A Wire Rack To Cool For 15 Minutes.
  • Run A Knife Around The Edges Of The Cake, And Then Give The Pan A Gentle Shake To Loosen The Cake.
  • Invert It Once And Then Again Onto The Rack So That It Cools Completely Right Side Up, About 1 Hour.
  • 6.
  • Before Serving, Garnish The Top With Chopped Pecans And/Or Sifted Confectioners’ Sugar.
  • Slice And Serve.

Notes & Wine Advice

Cake Note:
To Toast The Pecans, Place Them In A Small Baking Pan In The Turned-Off Oven For 3 To 5 Minutes, Or Until Medium Brown And Fragrant.
Ice Cream Sundae Cake: For A Fun Presentation, Just Before Serving, Fill The Center Of The Cake With Vanilla Ice Cream. Drizzle The Top With Chocolate Syrup, Toasted Pecans, And Maraschino Cherries.
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Course; Cake / Chocolate