Chocolate Pound Cake Name: Angela Lawson Base: Ft Bragg NC Recipe: Makes 16 servings 1 cup butter,(no substitute) room temperature 2 cups sugar 4 large eggs 1 (8-ounce) semi-sweet chocolate bar or chocolate chips 1 (16-ounce) can Hershey's chocolate syrup 1/2 teaspoon baking soda 1 cup buttermilk (or 1 tablespoon vinegar added to 1 cup evaporated milk) 1 teaspoon vanilla extract 2 1/2 cups flour Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan, leaving 2 inches at the top for the cake to rise. In a large bowl, cream butter and sugar together until fluffy. Add eggs, one at a time; beat until fully incorporated. In a heavy saucepan over low heat, melt chocolate bar or chocolate chips; stirring until smooth. Remove from heat. Add chocolate syrup and butter-sugar mixture; stir until well mixed. Add 1/2 the milk mixture to chocolate mixture. Add 1 1/2 cups flour, mixing well. Add remaining milk mixture and remaining 1 1/2 cups flour; beat until well incorporated. Pour into prepared bundt pan. Bake approximately 1 hour 20 minutes or until a toothpick inserted in the center come out clean. Remove from oven and cool 15 minutes on a wire rack; remove from pan and invert onto a cake plate. Frosting: 1 stick (1/2 cup) butter 2/3 cup HERSHEY'S Cocoa 3 cups powdered sugar 1/3 cup milk 1 teaspoon vanilla extract Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.