For those who can never get enough chocolate ...

1/2 lb butter
2 cups sugar
4 eggs
10 oz. Hershey candy bars (8 oz. bar + 2 mor oz.)
1 cup buttermilk
2 1/2 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. vanilla extract
16 oz. Hershey chocolate syrup Powdered suger to dust top of cake

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Preheat the oven to 350 degrees.

Grease and flour a 9"x13"x2" baking pan or Bundt pan.

Cream butter and sugar together until light and fluffy.

Add one-fourth of the eggs at a time, beating thoroughly to incorporate after each addition.

Melt Hershey bars and beat into the batter.

Beat buttermilk into the batter, scraping down the sides of the bowl as needed.

In a separate bowl, whisk flour, baking sodea and salt together.

In small amounts, add the flour mixture into the batter, beating to thoroughly incorprate after each addition and scraping down the sides of the mixing bowl as needed.

Stir chocolate syrup into the batter.

Evenly pour batter in the prepared pan and smooth the top.

Bake for about 40 minutes in 9x13x2 inch pan, or 50 to 60 minutes in Bundt pan, or until a tester inserted into the middle of the cake comes out clean.

Cool cake in the pan for 1 hour before serving.

Dust top of cake with powdered sugar.

If desired, serve with Eggnog Sauce or Whipped Cream ...

Delicious!