"If you want to experience the best Chocolate Cake, look no further. This moist chocolate cake layer with a whole bottle of Hershey's syrup is unbeatable. Don't settle for boring store-bought cakes when you can have the best Chocolate Cake you've ever tasted!"
Welcome to Collard Valley Cooks! Have you wished you could make your Hershey's Syrup Cakes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southern-style dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
Hershey’s Syrup Cake
1 1/2 CUPS OF SUGAR
1 1/2 STICKS OF MARGARINE
6 LARGE EGGS
24 OZ. HERSHEY'S CHOCOLATE SYRUP
1 1/2 CUPS OF SELF-RISING FLOUR
1 TSP. VANILLA EXTRACT
Cream sugar and butter together, then add eggs one at a time. Add chocolate syrup, then add flour 1/2 cup at a time. Add vanilla and mix for 2 minutes on medium speed.
Place batter in a greased and floured 13x9 sheet cake pan and bake at 350 degrees F for 30 minutes. After 30 minutes, reduce heat to 325 degrees and continue baking until a toothpick comes out clean. (Takes mine about 40-45 minutes total).
Mama’s Stovetop Fudge Icing
3 CUPS SUGAR
1 STICK SALTED BUTTER
3 HEAPING TBSP. COCOA
1/4 CUP PEANUT BUTTER
1 CUP EVAPORATED MILK
1 TSP. VANILLA EXTRACT
1.5 CUPS PARCHED PEANUTS (OR PECANS)
Combine sugar & cocoa, mix well, set aside. Melt butter on medium/low heat in a medium saucepan. Add sugar/cocoa mixture & milk, mix well. Keep on low heat until mixture simmers.
Careful with Sugar Granules: Wash utensils to prevent transfer of sugar crystals into fudge.
Boiling Fudge: Bring to a slow simmer (until it looks as if most of the sugar has melted). Cover & turn up to high heat. Set a timer for 3 minutes. Check with a candy thermometer. Cook to a soft ball stage, around 240 degrees.
Beating Fudge: Pour candy into mixing bowl. Do not scrape sides of saucepan (to reduce chance of sugar crystals getting into mix), mix on high, add vanilla. Beat until frosting starts to thicken, then add nuts and turn the mixer off.
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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!
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27 авг 2024
