Chocolate Pound Cake
2 cups sugar
1 cup butter (2 sticks) (no substitute)
4 large eggs
1-1/4 cups Hershey’s chocolate syrup
6-1/8 ounces Hershey chocolate bar (most of a large bar), melted in
2-1/2 cups all-purpose flour
1/4 teaspoon salt
1 cup buttermilk (or 1 tablespoon vinegar added to 1 cup evaporated milk)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
Cream sugar and butter well. Add eggs, one at a time, beating well after each. Avoid overbeating. Add chocolate syrup and melted chocolate bar. Combine flour and salt. Mix together buttermilk, vanilla and baking soda. Add flour mixture alternately with buttermilk mixture to chocolate mixture, beginning and ending with flour mixture.
Pour batter into greased and floured large tube cake pan or bundt pan. Bake at 350° F. for about 1 hour and 15 to 20 minutes. Test at the end of 1 hour 10 minutes.
Cool in pan for 10 minutes, then turn out on a wire rack to cool.