Chocolate Lover’s Dream Cake

Chocolate Lover's Dream Cake
Yields 2
A deliciously rich, moist cake. I'm not sure where the recipe originated, and I haven't been able to find it on the internet anywhere as a scratch recipe.
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Cook Time
35 min
Cook Time
35 min
For the cake
  1. 8 - 1.55 oz. Hershey's chocolate bars
  2. 1 cup Hershey's chocolate syrup
  3. 2 1/2 cups flour
  4. 1/4 teaspoon baking soda
  5. 1/2 cup butter, softened
  6. 2 cups white sugar
  7. 4 large or extra-large eggs
  8. 1 teaspoon vanilla
  9. 1 cup buttermilk
For the drizzle/frosting
  1. 1 - 5.33 oz. can evaporated milk
  2. 1 1/2 cups granulated sugar
  3. 6 - 1.55 oz. Hershey's milk chocolate bars
  4. 2 tablespoons butter
Instructions
  1. Melt Hershey bars and syrup in a heavy-bottomed sauce pan over low heat; cool.
  2. Sift flour with baking soda and set aside.
  3. In mixing bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
  4. Add melted chocolate and vanilla.
  5. Alternately add flour mixture and buttermilk, blending well.
  6. Pour batter into 2 prepared 8" cake pans and bake at 350 degrees for 35 minutes, or until cakes test done.
  7. Cool layers in pans on wire racks for 10 minutes; remove from pans and cool completely before icing with your favorite icing, or use the drizzle/frosting.
For the drizzle/frosting
  1. Combine evaporated milk and sugar in a heavy-bottomed saucepan and boil 10 minutes, stirring occasionally.
  2. Add Hershey bars one at a time, and butter, beating well after each addition.
  3. Spoon half of the drizzle/frosting on bottom layer of cooled cake. Top with remaining layer and spoon remaining drizzle/frosting over the top, allowing it to drizzle down the sides of the cake.
Notes
  1. This is an extremely rich cake that deserves a little ice cream and/or milk with it.
  2. I was actually able to connect pieces of cake together without using any icing, practically sculpting with the cake itself.
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