One-Bowl Syrup Cake
The Hershey Company
½ cup ( 1 stick) butter or
1 cup sugar
4 large eggs
1¼ cups all-purpose flour
¼ teaspoon baking soda
1½ cups Hershey’s Syrup
Preheat oven to 350°F. Grease a 13-by-9-by-
2-inch baking pan.
In a large bowl, beat butter, sugar and eggs until
thoroughly blended. Add flour and baking soda,
blending well. Add syrup and mix thoroughly.
Spread the batter in the prepared pan.
Bake for 35-40 minutes, or until a wooden pick
inserted in the center comes out clean. Cool
completely in the pan on a wire rack.
Top with your favorite frosting and garnishes,
if desired. Makes 8-10 servings.
Red Velvet Cake with
Warm White Chocolate-
Sour Cream Sauce
Daisy Brand/Rich Products
2⁄₃ cup white chocolate
2 cups Daisy Brand
Sour Cream, divided
1 teaspoon vanilla extract
1 10-inch Kirkland
Signature red velvet
cake, cut into 16 slices
In a large microwavable bowl, combine baking
chips and 1 cup of the sour cream. Microwave on
high for 30 seconds; stir with a whisk. Continue
to microwave in 15-second increments, whisking
the mixture until it is smooth (see note).
Whisk in the remaining sour cream and vanilla
until smooth. Microwave on high for 30-60 seconds,
or until warm, whisking once.
To serve, drizzle 2 tablespoons of the sauce on
each dessert plate. Place a slice of cake on top.
Makes 16 servings.
Note: High-wattage microwaves may require
less cooking time. Take care not to overcook.
Tip: Store leftover sauce, covered, in the refrigerator. Reheat as necessary for a few seconds in