6 (1.55 ounce) milk chocolate bars (like Hershey’s!)
1-1/2 cups chocolate syrup (again, like Hershey’s!)
1 cup butter
2 cups sugar
2-1/2 cups all purpose flour
1/2 tsp baking soda
1 cup buttermilk (!!!)
2 tsps vanilla extract
Preheat the oven to 300 degrees and grease and flour a tube pan or two bundt pans. Set aside.
In the top of a double-broiler, over hot but not boiling water, combine the candy bars and the syrup. Stir until melted. Set aside.
In a large mixing bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs one at a time, beating well after each addition. Add melted chocolate, beating well.
In another bowl, sift together flour and baking soda.
Add dry ingredients alternately with buttermilk to sugar mixture. Beat well after each addition. Add vanilla.
Pour batter into prepared pan(s).
Bake for 1-1/2 hours, then cool in pan for 10 minutes. Invert onto wire rack.
Serve warm with whipped cream or ice cream.
This is a Paula Deen recipe, so you can bet on it being amazing. It’d make an outstanding cake for Father’s Day….at least we’re counting on it!
The recipe ran in an issue of “Taste of the South” in the summer of 2006. There were some unbelievable Okra recipes from the same issue that I’ll type in later today: Fried Okra, Cajun Fried Okra, Batter Fried Okra, and Chili Okra Pods with Dipping Sauce.
If you love cooking and appreciate the kind of recipes that were born in the south – you should honestly consider a subscription to Taste of the South. Each issue is LITERALLY packed with recipes that I can’t wait to take for a test drive.