1 c Butter or margarine

-- softened 1 1/4 c Granulated sugar

4 Eggs

6 Hershey's Milk Chocolate

-Bars (1.55 oz. each) -- melted 2 1/2 c All-purpose flour

1/4 ts Baking soda

1 ds Salt

1 c Buttermilk or sour milk*

1/2 c Hershey's Syrup

2 ts Vanilla extract

1 c Chopped pecans

Powdered sugar (optional) Heat oven to 350 degrees Fahrenheit. Grease and flour 10-inch tube pan or 12-cup fluted tube pan. In large mixer bowl, beat butter until creamy; gradually add granulated sugar, beating on medium speed of electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out

clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top, if desired. 12 to 16 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master compatible format by: Karen Mintzias