AuthorVivThis is Hud’s favorite cake and we have this every year for his birthday. In all honesty, we all look forward to this cake as much as he does. It is moist and dense and baked in an angel food cake pan. The cake is frosted with cream cheese frosting and served with vanilla ice cream. It rises high and then falls so sometimes the shape can be a little unpredictable, but who cares!
On stovetop, melt 2 sticks of butter and 9 oz. of Hershey bars. Let cool. Put in mixing bowl and add 2 cups of sugar and beat with mixer. Add 4 eggs, one at a time, beating after each egg.
Sift 2 1/2 cups of flour. Take 1/4 cup of this amount and put it in with the chopped pecans in a separate bowl. Take remaining 2 1/4 cups of flour and combine with 1t soda.
Begin by adding flour mixture (flour, soda) and 1 cup of buttermilk alternately to the sugar/egg/butter/chocolate mixture in mixing bowl. Each time you add either the flour or buttermilk, mix a little to incorporate. At the end, add 2t vanilla and fold in the 1/2c pecans in the 1/4c of reserved flour.
Note about Nuts: If you are serving the cake to people who don’t like the nuts, you can always sprinkle the nuts on top of the icing. Sometimes I press the nuts to the sides and top of the frosted cake to make it pretty instead of adding it to the cake.
Bake at 300 degrees for 1 1/2 hours in an angel food cake pan. Make sure your pan does not have any dents in the bottom or the cake could leak out during baking. Do not bake this in a regular cake pan. Test to make sure a toothpick comes out clean, or a long cake tester. If not clean, continue to cook, checking every few minutes.
Frost with cream cheese frosting recipe of choice. Serve in fairly thin pieces because it is rich.
Serve with vanilla ice cream.
This cake stays moist for a week. Keep it refrigerated because of the frosting.
Put 8 oz. of cream cheese and 1/2c of softened butter into a bowl and mix with a hand mixer. Add in powdered sugar one cup at a time, start with a slow speed so powdered sugar won't go flying everywhere. Add more if too soft and you would like to use it to decorate a cake rather than just frost it. Add vanilla. Mix one more time to incorporate.
Ingredients
Directions
On stovetop, melt 2 sticks of butter and 9 oz. of Hershey bars. Let cool. Put in mixing bowl and add 2 cups of sugar and beat with mixer. Add 4 eggs, one at a time, beating after each egg.
Sift 2 1/2 cups of flour. Take 1/4 cup of this amount and put it in with the chopped pecans in a separate bowl. Take remaining 2 1/4 cups of flour and combine with 1t soda.
Begin by adding flour mixture (flour, soda) and 1 cup of buttermilk alternately to the sugar/egg/butter/chocolate mixture in mixing bowl. Each time you add either the flour or buttermilk, mix a little to incorporate. At the end, add 2t vanilla and fold in the 1/2c pecans in the 1/4c of reserved flour.
Note about Nuts: If you are serving the cake to people who don’t like the nuts, you can always sprinkle the nuts on top of the icing. Sometimes I press the nuts to the sides and top of the frosted cake to make it pretty instead of adding it to the cake.
Bake at 300 degrees for 1 1/2 hours in an angel food cake pan. Make sure your pan does not have any dents in the bottom or the cake could leak out during baking. Do not bake this in a regular cake pan. Test to make sure a toothpick comes out clean, or a long cake tester. If not clean, continue to cook, checking every few minutes.
Frost with cream cheese frosting recipe of choice. Serve in fairly thin pieces because it is rich.
Serve with vanilla ice cream.
This cake stays moist for a week. Keep it refrigerated because of the frosting.
Put 8 oz. of cream cheese and 1/2c of softened butter into a bowl and mix with a hand mixer. Add in powdered sugar one cup at a time, start with a slow speed so powdered sugar won't go flying everywhere. Add more if too soft and you would like to use it to decorate a cake rather than just frost it. Add vanilla. Mix one more time to incorporate.
