Ingredients
- 1 can (16 ounces) chocolate syrup
- 1 milk chocolate candy bar (5 ounces), broken into chunks
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup chopped pecans
- FROSTING:
- 1/4 cup butter, cubed
- 2 tablespoons baking cocoa
- 3 tablespoons milk
- 2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup chopped pecans
Reviews
My cake stays moist for days as well