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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Vikkis Hershey Bar
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Cakesandfrostings - Cake Vikkis Hershey Bar Post by :Edwin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2403

Click below to download : Cakesandfrostings - Cake Vikkis Hershey Bar (Format : PDF)

Cakesandfrostings - Cake Vikkis Hershey Bar

8 regular sized Hershey Bars**
1 one pound can of Hershey Syrup
2 cups white sugar
1/2 pound butter
4 eggs
2 teaspoons vanilla
1/2 teaspoon baking soda
2 1/2 cups flour
1 cup sour cream

In a double boiler over low heat, melt the Hershey bars and syrup. Meanwhile, in a large bowl, cream together the
butter and sugar. Add the eggs, one at a time, beating well after each egg.

Add the vanilla, then blend in the dry ingredients and sour cream in alternating batches. (First add about 1 cup of the dry ingredients, then about 1/4 cup of the sour cream, then more flour, then more sour cream and so on, until both ingredients are incorporated into the batter).

Add the melted chocolate to the above batter - the mixture will thin down considerably. Pour the batter into a
greased and floured (if desired, flour your pan with cocoa powder to avoid the white streaks flour can leave on a
chocolate ake) 10" tube pan.

Any leftover batter can be frozen or made into cupcakes (don't frost - it will be like gilding the lily - a sprinkle of powder sugar over the top will be a nice touch).

Bake at 300 to 325 degrees F for 1 1/2 to 2 hours. Test after 1 1/2 hours - if a long tester comes out clean, baking
can be stopped. If not, continue baking, checking every 15 minutes until cake is done.

Cool completely before removing cake from pan.

**Because this is an old recipe and candy bars were bigger way back then, I usually use 8 1/2 to 9 regular candy
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