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1/2 lb. butter, softened
2 c. sugar
4 eggs
2 tsp. vanilla
1/2 tsp. salt
8 plain Hershey candy bars, melted in a double boiler with 2 tbsp. water
2 1/2 c. sifted cake flour
1 c. buttermilk
1/4 tsp. baking soda
1/2 c. chopped nuts

1. Cream the butter and sugar; add and beat the eggs one at a time into mixture. Add the vanilla, salt, and melted Hershey bars. Add the flour and buttermilk that has been mixed with the baking soda, alternately. Fold in the nuts.

2. Bake in a greased and floured, angel food cake pan or Bundt pan, for 1 3/4 hours at 325 degrees. Sprinkle with powdered sugar when done, rather than frosting.

NOTE: This cake will keep indefinitely, and no frosting is necessary.

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