2 1/2 c. sugar
2 sticks butter
1/2 c. Crisco
1 c. buttermilk
4 eggs
1/2 tsp. baking soda
3 1/2 c. flour
3 tbsp. vanilla
1 c. chopped pecans
1 tbsp. hot water
8 plain Hershey bars

Beat sugar, butter, and Crisco until light and fluffy. Blend buttermilk and baking soda together; add to beaten ingredients. Add hot water, eggs, and flour; mix well. Melt Hershey bars; pour in batter. Add vanilla and pecans; mix well.

Pour into a greased and floured Bundt cake pan. Cook 1 1/2 hours at 350 degrees or until done.