2 sticks of butter
4 eggs
1/4 tsp. salt
1 tsp. vanilla extract
7 (1 1/4 oz.) plain Hershey bars (or 8.75 oz.)
7 (1 1/4 oz.) almond Hershey bars (or 8.75 oz.)
2 (5 1/2 oz.) cans Hershey syrup (or 2/3 of a 16 oz. can)
2 c. sugar
2 1/2 c. plain flour
1/2 tsp. baking soda
1 c. buttermilk

In a double boiler, melt plain chocolate bars. In the meantime, cream butter and sugar. Beat eggs into mixture one at a time. In a separate bowl, mix flour, salt and baking soda (mix well). Add flour mixture alternating with the buttermilk to the butter mixture.

After chocolate bars are melted, add the chocolate syrup, melted chocolate bars and vanilla extract to the butter/flour mixture. Place mixture in a greased tube pan. Bake for 1 hour to 1 hour and 15 minutes (60 to 75 minutes) at 325 degrees. Cool for 10 minutes before attempting to remove from pan. After cake has cooled for 10 minutes, turn cake out on plate. Place the 7 almond chocolate bars on top, in little pieces. Allow them to soften to the consistency that they may be spread for the icing.