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Hershey Bar Bundt Cake
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Hershey Bar Bundt Cake

Moist chocolate Bundt cake made with melted Hershey bars
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Author Cookie Madness

Ingredients

  • 8 oz unsalted butter softened
  • 1 ¼ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla
  • 6 Hershey Bars about 9 oz total, melted on low power with microwave
  • 1 teaspoon salt or ¼ teaspoon if using salted butter
  • ½ teaspoons baking soda
  • 2 ½ cups 11.4 oz sifted all-purpose flour
  • 1 cup buttermilk
  • ½ cup Hershey's chocolate syrup

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan or 12 cup Bundt pan or about 16 mini Bundt pans.
  • In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, creaming well after each addition. Add vanilla and melted chocolate.
  • Mix together the flour, baking soda and salt. Add flour mixture and buttermilk alternately, beginning and ending with flour mixture. Stir in the chocolate syrup.
  • Bake 1 hour and 20 minutes, or until cake tests done. Cool in pan 10 minutes. Turn out onto wire rack and let cool completely. If making mini Bundts, bake for 25 minutes at 325F. Drizzle with cream cheese icing or just dust it with powdered sugar.