Directions: |
Directions:Melt chocolate bar and syrup together in a double boiler over simmering water. Be sure top of double boiler does not touch water. Put butter in large mixing bowl and beat until soft. Cream in sugar until light and fluffy. Add eggs one at a time, putting in the vanilla with the last egg. Stir the soda and salt into the buttermilk and add it to the batter in thirds, alternating with the flour. Stir in the chocolate mixture until well blended. Butter a Bundt pan and dust lightly with flour. Knock out excess - too much makes for a tough crust. Pour in the batter and bake at 325 degrees for one hour and 15 minutes. Let cool in the pan for 30 minutes, then turn out on rack to finish cooling. Dust with powdered sugar when cool. Freezes well. |
Personal
Notes: |
Personal
Notes: Dear Mrs. Wells,
As a subscriber to both Topeka newspapers I always look forward to the Thursday issue of the Topeka State Journal and its story on Topeka cooks. I particularly enjoyed the October 8th issue and your recipes.
Your Hershey Bar Cake is similar to one I have been baking for some months. It's called Chocolate Bar Cake and I got it from a weekly column called "Let's Cook!" published each Thursday in the Harris newspapers - Hutchinson, Salina, Ottawa, Chanute, etc. Dottie Wellington, the author of this column, is the wife of the Editor of the Ottawa Herald, Robert Wellington. It is my understanding that Dottie also teaches classes in gourmet cooking in her home.
The Chocolate Bar Cake is rich and tender, with a velvety texture. My family prefers this cake to yours but frankly I think they are both delicious.
A Hutchinson Housewife
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