You'll definitely go back for seconds with this cake when the main ingredients is a HERSHEY'S Milk Chocolate bar. Try this classic bar cake recipe!
Heat oven to 350°F (180°C). Grease and flour 10-inch (25 cm) tube pan or 12-cup (3 L) fluted tube pan.
Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
Bake 1 hour and 15 minutes or until wooden pick inserted in centre of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired.
Note: * To sour milk: Use 1 tbsp (15 mL) white vinegar plus milk to equal 1 cup (250 mL).