This is a cake my mother and grandmother made when I was growing up. It takes a whole can of Hershey’s syrup, which I don’t think they make anymore; you have to buy the bottles and measure. It is best eaten cold. I like how the frosting hardens when it is refrigerated.
1 stick margarine
1 cup sugar
4 eggs
1 cup flour
1 tsp. baking powder
1 tsp. vanilla
pinch of salt
1 large can Hershey’s Chocolate Syrup (or 16 ounces)
Cream margarine and sugar. Add eggs, one at a time. Sift together dry ingredients and add alternately with the syrup. Add vanilla. Mix well. Bake in a greased and floured 9X13 pan for 30 minutes at 350 degrees. Cool 10 minutes.
Frosting:
1/2 stick margarine
1 cup sugar
5 tablespoons evaporated milk (or regular milk)
1/2 cup chocolate chips
Boil margarine, sugar, and milk 2 minutes. Turn off heat and add chocolate chips. Beat until melted. Pour onto warm cake. Refrigerate.
