Last week when I saw one of my male readers in Walley World, he told me how much he enjoyed my cake recipes that his wife baked.
Smart man, he complimented my recipes and then his wife’s cooking.

I immediately thought of my niece, Shirley, and her chocolate cake. I guess it was because of the Hershey’s chocolate bar we eat every day.

To top it all off, Shirley called me this week to give me an update on my 96 year old sister, Ila.

She fell last year and broke her wrist. She had one of those walkers that looks like a child’s tricycle to me. She is now confined to a wheel chair since she doesn’t have the strength to use the walker.
Shirley’s back wouldn’t allow her to really help her mother physically, so she went to a nursing home.

However, it didn’t stop Ila, she gets up, dresses and goes to the dinning room to eat and play Bingo. She still participates in the outings the home has. Good for her.

Hershey Bar Cake
• 1/2 pound butter
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 2 1/2 cup shifted cake flour
• 1 cup buttermilk
• 1/4 teaspoon soda
• 1/2 cup chopped nuts
• 8 plain Hershey bars, melted in 2 tablespoons water
• 1/2 teaspoon salt (omit for Heart Healthy)

Cream butter and sugar. Add and beat eggs, one at a time. Add vanilla, salt and melted candy. Fold in nuts. Add soda to buttermilk.

Alternate adding buttermilk and flour, stirring after each addition.

Grease bundt pan with one stick of butter. Butter should be soft and must be applied very heavily. Bake at 325 degrees for 1-1/2 hours.

Cool in the pan, when barely warm remove and dust with powdered sugar.

Shirley said her friend Mary Jane uses 1 cup nuts and bakes her cake at 350o. I did mine like Shirley said.
Gooder’n Syrup. Von