The Hershey’s one-bowl Syrup Cake is meant for the lazy days when you do not feel like shopping for a long list of ingredients or dirtying your spotless kitchen to satisfy your craving for chocolate cake. I got this bottle of Hershey’s chocolate flavoured syrup from Bagatelle since the start of this year but it took me this long to figure how to put it to good use. The ideal recipe for novice bakers who want to impress with their debut chocolate cake, the Hershey’s syrup cake only calls for everyday pantry ingredients and minimal baking skills.



For the Chocolate Cake

1/2 cup butter, softened

1 cup caster sugar

4 eggs, room temperature

1 1/4 cups all-purpose flour

1/4 teaspoon baking soda

1 1/2 cups Hershey’s Syrup

For the Chocolate Frosting

1 cup icing sugar, sifted

100g cream cheese, room temperature

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1/2 cup Hershey’s Syrup


  • Heat oven to 350°F. Grease 13x9x2-inch baking pan. Beat butter, sugar and eggs until thoroughly blended in large bowl.

  • Add flour and baking soda, blending well. Add the chocolate syrup and mix thoroughly. Spread the batter in prepared pan.

  • Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack.

  • Cream together cream, unsalted butter and vanilla extract.  Add the icing sugar slowly and keep on creaming the mixture.

  • Add chocolate syrup gradually to the frosting and blend till smooth. Frost the cake and garnish as desired. 8 to 10 servings.

Hot and spicy, this rich chocolate drink will warm you right up to your toes on chilly winter days. The mellow blend of Hershey’s Chocolate Syrup and Nescafé Instant Special Filtre is further enhanced by a faint sprinkling of finely ground cinnamon and a generous scoop of mildly scented vanilla ice cream. The recipe, from Hershey’s Kitchen, makes a single serving which pairs well with the chocolate cake above.



1-1/2 to 2 tablespoons Hershey’s Syrup

1-1/2 to 2 teaspoons powdered instant coffee

3/4 cup (6 oz.) boiling water

1 scoop vanilla ice cream

Dash of ground cinnamon


  • Combine syrup and instant coffee in large coffee mug. Add water, stirring mixture until well blended.

  • Top with ice cream; stir to blend. Sprinkle with dash of cinnamon. Serve immediately. One serving.

Hershey’s Chocolate Syrup