70's Hersheys Syrup Cake Recipe, Best Southern Cooking Tutorials

Oh my this 70's Hershey's Syrup Cake is the BOMB! I think I could use this recipe for all of my chocolate layers and be happy! You have got to try this yall! Recipes and links are below: WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES! To order on Amazon & Paypal (free shipping) visit out website at: https://collardvalleycooks.com/cookbooks CHECK OUT MY KITCHEN ITEM LINKS: https://collardvalleycooks.com/kitchen VISIT CHRIS'S PERSONAL BLOG TO SEE OUR FAMILY TIME: /channel/UCjy3l899qygVFexC18Y1m7A VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS: /channel/UC_mnwotFJDR7v5Xzpu__OyQ Scroll Down to order and scroll further down for RECIPE. HERSHEY'S OVERLOAD CAKE 1 1/2 C. SUGAR 1 1/2 STICK MARGARINE 6 LARGE EGGS 24 OZ. HERSHEY'S CHOC. SYRUP 1 1/2 C. SELF-RISING FLOUR 1 TSP. VANILLA EXTRACT CREAM SUGAR AND BUTTER TOGETHER THEN ADD EGGS ONE AT A TIME. ADD CHOCOLATE SYRUP AND THEN FLOUR 1/2 CUP AT A TIME. ADD VANILLA AND MIX FOR 2 MINUTES ON MEDIUM SPEED. PLACE IN A GREASED AND FLOURED 13X9 SHEET PAN AND BAKE AT 350 FOR 30 MINUTES THEN TURN OVEN TO 325 AND CONTINUE BAKING UNTIL TOOTHPICK COMES OUT CLEAN. (TOOK MINE ABOUT 40-45 MIN) FROSTING 1 STICK OF MARGARINE 2/3 CUP EVAPORATED MILK 1/4 CUP SEMI SWEET CHOC. CHIPS 1/4 CUP MILK CHOC. CHIPS 1 1/2 CUPS SUGAR MELT MARGARINE IN MEDIUM SAUCEPAN ON LOW/MEDIUM HEAT THEN ADD MILK, CHIPS AND SUGAR AND CONTINUE TO MIX UNTIL BLENDED WELL. TURN UP HEAT TO MEDIUM AND BRING TO A LOW SIMMER. COVER AND TURN UP TO MED/HIGH AND BOIL FOR 3 MINUTES. CHECK FOR SOFT BALL STAGE AND REMOVE FROM HEAT ONCE IT REACHES SOFT BALL STAGE. POKE HOLES IN CAKE AND LEAVE IN PAN AND POUR ICING ON TOP

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