Hershey Bar Swirl Cake

Yield: about 12 servings

Butter and flour for preparing pan
1 cup butter or margarine
2 cups granulated sugar
1 teaspoon vanilla extract
5 eggs
2 1/2 cups unsifted all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups sour cream
1/4 cup honey or light corn syrup
3/4 cup chopped pecans
1 (8 ounce) Hershey's milk chocolate bar
1/2 cup Hershey's chocolate-flavored syrup

Grease and flour 10-inch tube pan. Adjust oven rack to lowest position. Heat oven to 350 degrees F.

Cream butter or margarine, sugar and vanilla extract until fluffy; add eggs. Beat well.

In separate bowl, combine flour, baking soda and salt. Add dry mixture to butter mixture alternately with sour cream.

Separate out 2 cups of batter; stir in honey and pecans. Set aside.

Melt candy in chocolate syrup over warm water in top of double-boiler; blend into remaining batter.

Pour batter into prepared pan; spoon reserved mixture over batter.

Bake 45 minutes. Decrease temperature to 325 degrees F; bake 50-55 minutes more. Cool cake 1 hour before removing from pan. Cool completely before serving.