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THE Hershey Pound Cake

Submitted by Liz Kadesh

This recipe for a Hershey pound cake was given to me by my dear friend Carrie, who I've know for 45 years. I tasted this cake at her house and couldn't stop eating it. Now it has become a staple at my extended family's events. We call it THE CAKE. My husband made it for my birthday once and didn't whip the egg whites. It came out about three quarters of an inch high, but it still tasted delicious! The flavor is even better on the second or third day after baking. Also, it freezes well. I once froze it and mailed it to my son in college.

2 c. sifted flour
2 t. baking powder
1 1/2 c. sugar
1/2 lb. butter
4 eggs
1/2 c. milk
4-6 oz. Hershey syrup

Angel cake or bundt pan- well greased

Preheat oven to 350. Separate egg whites and yolks. Sift flour and baking powder together. Cream sugar and butter together and add yolks, beating until fluffy.

Add flour and milk alternately to butter mixture. Whip egg whites stiff and fold in. Pour 1/2 batter into baking pan and mix Hershey syrup with remaining batter.

Pour chocolate batter on top of batter in pan. Bake at 350 for 50 minutes to one hour. COOL WELL before removing from pan. (The chocolate batter will sink to the bottom during baking)