Hershey Bar Buttermilk Cake (1962)

• 
  1/2 lb butter
• 2 cups sugar
• 4 eggs
• 2 tspns vanilla
• 1/ tspn salt
• 8 plain Hershey bars, melted
• 2 1/2 cups sifted cake flour
• 1 cup buttermilk
• 1/4 tspn baking soda
• 1/2 cup chopped nuts

Cream butter and sugar. Add and beat eggs one at a time into the mixture. Add the vanilla, salt, and melted Hershey bars.

Add the flour and buttermilk mixed with the baking soda alternately. Fold in the chopped nuts.

Bake in a greased angel food cake pan for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, in place of icing. This will keep indefinitely, and no icing is needed.

More "Lost" Chocolate Cake Recipes

Mint Chocolate Chip Cake (1950)

Classic Chocolate Butter Cake (1986)

(Origin - "Helen Corbitt's Potluck" by Helen Corbitt, Director of Restaurants at Neiman-Marcus, 1962.)