Recently, it has been getting more difficult to credit recipes. I alter the recipes, in many cases, drastically and it becomes my recipe, in my opinion. I deal with that, though.
This problem is more difficult. I was in a hurry, (what’s new?) and wanted to bake a birthday cake for my grandson. In looking for simple recipes, I came upon several chocolate syrup chocolate cakes. I printed up a few to find they were the same or close enough to the same. The minor differences did not seem to make any difference in the recipe. Who do I give the credit to? With this cake, I had a few but Paula Deen and Hershey’s were the most famous names. I ended up with Paula Deen’s, only because the paper with her recipe was on top of the Hershey sheet.
The cake took forever to bake Paula said 25 – 3o minutes. Hershey said 35 – 40 and I say longer than that, until it is done. I put that cake back so many times, I lost count of how long it took.
Chocolate Syrup Cake- Paula Deen and Hershey’s Adapted
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon pure vanilla extract
- 14-ounces chocolate syrup
- 2 ounces strawberry syrup
- 1 cup of chocolate chips
Preheat oven to 350 degrees F. Grease and flour a bundt pan.
For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition.
Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat.
Add vanilla and chocolate syrup to batter and mix well. Add chocolate chips.
Pour into prepared pan and bake for 50 minutes.
Frosting – I took about 1/4 of a container of hazelnut spread (like Nutella) and put it into the microwave for 15 seconds or as necessary. I drizzled it all over the cake and put it in the freezer overnight. It has to travel to the birthday boy. Hopefully, it will defrost gracefully and be ready when we arrive to our destination.