Hershey's Syrup Cake - Master Cookbook Recipe # 229

Name: Hershey's Syrup Cake - Master Cookbook Recipe # 229
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 (One) 13x9 inch cake
Cuisine: Southern
Ingredients: 1-1/2 cups sugar; 3/4 cup salted butter, room temperature; 6 large eggs, room temperature; 24 oz. Hershey's chocolate syrup; 1-1/2 cups self-rising flour; 1 tsp vanilla extract

This is a classic, rich chocolate cake that uses a full 24 ounces of Hershey's syrup to get that unmistakable, deep chocolate flavor. It has a unique, dense, yet moist texture,almost like a cross between a fudge brownie and a traditional cake. It’s a family favorite that is as simple to make as it is delicious.

This is recipe #229 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

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Ingredients

1-1/2 cups sugar
3/4 cup salted butter, room temperature
6 large eggs, room temperature
24 oz. Hershey's chocolate syrup
1-1/2 cups self-rising flour
1 tsp vanilla extract

Instructions

Cream: In a large mixing bowl, cream together the sugar and salted butter until light and fluffy.
Eggs: Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth.
The Syrup: Stir in the entire 24 oz. of Hershey's chocolate syrup.
Flour & Flavor: Gradually add the self-rising flour, about 1/2 cup at a time. Add the vanilla extract and mix on medium speed for 2 minutes to fully incorporate the flour.
Prep Pan: Pour the batter into a greased and floured 13x9 inch cake pan.
Two-Stage Bake:
Bake at 350°F for the first 30 minutes.
Lower the oven temperature to 325°F and continue baking until a toothpick inserted in the center comes out clean (usually an additional 10 to 15 minutes).
Finish: Once cooled, frost with Master Cookbook Recipe # 214 (Chocolate Sheetcake Frosting).

Notes

Tammy's Tip: Using room-temperature eggs is the secret to getting this cake's texture just right. They blend into the sugar and butter much better, resulting in a more even crumb.