Servings: 16 to 20
Prep Time: 20 min
Cook Time: 30 min
1/2 cup (1 stick) butter, softened
1-cup all-purpose flour
1-teaspoon baking powder
1/8 teaspoon salt
1 teaspoon pure vanilla extract
1 (16 ounce) can Hershey’s chocolate syrup
1/2 cup (1 stick) butter
1/2 cup semisweet chocolate chips
1/3-cup evaporated milk
1-teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
Preheat oven to 350 degrees F. Grease and flour a 13x9x2 inch pan.
Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat. Add vanilla and chocolate syrup to batter and mix well. Pour into prepared pan and bake for 25 to 30 minutes. Just before cake is done, prepare frosting. Put butter, chocolate chips, sugar and evaporated milk in a saucepan over medium heat and bring to a boil. Stirring ingredients together, boil for 2 to 3 minutes. Remove from heat and stir in vanilla and nuts. Pour over warm cake. Delicious!!
L&S JD, pg. 41
Recipe courtesy Paula Deen
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