I’ll admit to judging books by their cover but please don’t judge this cake by the poor photographs that I have of it.
I didn’t 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 the chocolate frosting would show up well.
This is one of the recipes that I swiped from my mom’s recipe box. These types of brand-specific recipes were popular in the 1980s 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 This one was slightly outdated in that it called for a can of Hershey syrup, which is impossible to find (though I remember it from my childhood) and a six-ounce bag of chocolate chips,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.
Now, let’s get baking!
1 stick butter, softened
1 cup sugar
4 eggs
1 cup all purpose flour
1 teaspoon baking powder
16 oz Hershey Syrup
For the frosting:
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 the batter alternately with syrup. Mix well. The batter will be thin. Pour into greased 13×9 pan and bake for 30 to 35 minutes. Cake is done with a toothpick or cake tester comes out clean. Let cool for 10 minutes, then add the frosting.
For the frosting: 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. The frosting will begin to set almost immediately and may look a bit crackly around the edges of the cake.
Let the cake cool, then enjoy!
From the heart and from the holler,
Minda
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