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Post subject: Desert Ya gonna love this, EASY Hershey Bar Swirl Cake  PostPosted: Jan 12, 2006 - 11:12 PM

Sergeant Major
Easy Hershey Bar Swirl Cake

Yield: 16 servings

For cake
Nonstick cooking spray cup light corn syrup
All-purpose flour cup finely chopped pecans
1 (18.25 ounce) package yellow 1 large (7 ounce) milk chocolate bar
Cake mix with pudding cup chocolate syrup
1 1/3 cups water
cup vegetable oil For Glaze
3 large eggs 1 large (7 ounce) mil chocolate bar
1 teaspoon vanilla 2 tablespoons shorting
1 teaspoon vanilla

To prepare cake: Preheat the oven to 350 degrees. Lightly mist a 12-cup bundt pan
With cooking spray; dust with flour.

Combine cake mix, water, oil, eggs and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Scrape down side of bowl with a rubber spatula. Beat on medium speed for 2 minutes, until batter is thick and well combined.

Transfer 2 cups of batter to a medium mixing bowl. Stir in corn syrup and pecans and set aside. OH BABY!!!!

Break chocolate bars into pieces. In a small microwave-safe bowl, combine chocolate pieces and chocolate syrup. Microwave on high power for one minute; stir until smooth. Return to microwave for a few seconds if needed. Fold melted chocolate into remaining plain batter until well incorporated.

Pour chocolate batter into prepared pan, smoothing the top with a rubber spatula. Spoon pecan batter evenly over top. Bake on center oven rack until the top springs back when lightly pressed with your finger and cake starts to pull away from sides of the pan, 43 to 47 minutes.

Let cool on a wire rack for 20 minutes. Run a long, sharp knife around the edge of cake; invert it onto a rack to cool completely, 20 minutes more. Transfer cake to serving platter.

To prepare glaze: Break chocolate bar into pieces. Place chocolate and shortening in a small microwave-safe bowl. Microwave on high power for 1-minute, then stir in until chocolate has melted; return bowl to microwave for a few seconds if needed. Stir in vanilla. Spoon glaze over cooled cake, letting drip down sides of cake. Let cake sit at least 10 minutes, then its on, slice and serve.

Per serving: 425 calories; 22.5g fat (48 percent calories from fat); 8g saturated fat; 47 mg cholesterol; 4.5g protein; 51g carbohydrates; 33.5g sugar; 1g fiber; 267mg sodium;
92mg calcium; 49mg potassium.

YOU HAVE TO TRY IT, OH MAN this is yummy

Cook, or be cooked. Have a nice day. Smile
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