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The Moistest Chocolate Cake You'll Ever Make! 🍫 Secret Ingredient Chocolate Cake: Using a Whole Bottle of Hershey's Syrup! #HersheysSyrupCake #ChocolateSheetCake #CollardValleyCooks Today on Collard Valley Cooks, we’re making a true classic: the Hershey’s Syrup Cake! This recipe is unique because it uses an entire bottle of Hershey’s syrup, making it incredibly moist and rich. I’m also showing you how to whip up my special chocolate sheet cake icing to top it all off. This is a wonderful recipe for any occasion, and as I mentioned in the video, it makes a beautiful and thoughtful gift for Mother's Day! 🌸 📖 Get the Recipe: Both the cake and the icing recipes can be found in our Master Cookbook. It’s filled with all the soul-satisfying recipes you see here on the channel. 🛍️ Shop Collard Valley Cooks & Featured Tools: Looking for the items I used in today's video? You can find them all on our website! 👉 https://www.collardvalleycooks.com/top-sellers.html One-Piece Apron: Check the "Top Sellers" tab for the apron I’m wearing! Mixer Scraper Attachment: Find the scrapers I used for my stand mixer under the "Kitchen Tools" or "Top Sellers" section. Mixer: https://amzlink.to/az0Ky3p9Ur3p0 Cookbook Stand: The perfect Mother's Day gift to go with your Master Cookbook! Look for it in our shop here: https://amzlink.to/az0qydSyIQ71C In this video, you’ll learn: How to attach mixer scrapers to your stand mixer. The secret to using a whole bottle of syrup for ultimate moisture. Tips for using fresh farm eggs in your baking. How to make a simple, delicious chocolate icing that isn't too thick. If you enjoyed this trip down memory lane, please give us a LIKE, SUBSCRIBE, and hit that BELL so you never miss a recipe! Cooking like our mamas did, Collard Valley Cooks MASTER COOKBOOK RECIPE # 229 HERSHEY'S SYRUP CAKE Ingredients: 1-1/2 cups sugar 3/4 cup salted butter 6 large eggs, room temperature 24 oz. Hershey's chocolate syrup 1-1/2 cups self-rising flour 1 tsp vanilla extract Instructions: Cream together sugar and butter, then add eggs one at a time. Stir in chocolate syrup, then add flour gradually, half a cup at a time. Add vanilla and mix for 2 minutes on medium speed. Pour batter into a greased and floured 13x9 inch cake pan and bake at 350°F for 30 minutes. After 30 minutes, lower the oven temp. to 325°F and continue baking until a toothpick inserted in the center comes out clean. (Mine takes about 40-45 minutes total). Frost with Recipe #214 (see below). MASTER COOKBOOK RECIPE # 214 SHEETCAKE CHOCOLATE FROSTING Ingredients: 1 lb. powdered sugar (4 cups) 6 Tbsp cocoa Whisk sugar and cocoa together in a large mixing bowl. 3/4 cup salted butter 6 Tbsp evaporated milk 1/4 tsp salt 1 tsp vanilla extract 1/2 cup pecans, chopped, optional Instructions: Combine wet ingredients, add dry ingredients, mix well, and add pecans if desired. This icing is for pouring over cakes that are left in a 13x9 pan. “This frosting is so simple to make and even easier to spread over the cake (just leave it in the pan). If you are looking for a delicious and hassle-free cake, this icing is a perfect choice. Plus, you do not need a mixer—it is thin and easy to mix!”- Tammy