Categories: Cake, Dessert

Ingredients

• 1 (18 ounce) package yellow cake mix (with pudding in the mix)
• 3 eggs
• 1/3 cup oil
• 1 1/3 cups water
• 1/4 cup light corn syrup
• 3/4 cup chopped nuts
• 1 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
• 1/2 cup Hershey's syrup
• Milk Chocolate Glaze
• 1 (7 ounce) hershey's milk chocolate candy bars
• 2 tablespoons shortening (NOT butter, margarine, oil or spread)

Directions

1. Preheat oven 350°F.

2. Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).

3. Prepare cake mix batter as directed on package with oil, water, and eggs.

4. Remove 2 cups batter, stir in corn syrup and pecans.

5. Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.

6. Microwave on high 1 minute or until smooth when stirred.

7. Blend into remaining plain batter; pour into prepared pan.

8. Spoon Vanilla Nut batter evenly over top.

9. Bake 40 to 45 minutes or until wooden pick comes out clean.

10. Cool 15 minutes; remove from pan to wire rack.

11. Cool completely.

12. Glaze with Milk Chocolate Glaze, allowing to drip down sides.

13. GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.

14. Cool slightly, glaze cake.

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