Chocolate Pound Cake - cooking recipe

Ingredients

22 oz. chocolate syrup (16 oz. plus 6 oz. cans)
2 1/2 Hershey milk chocolate bars (1.55 oz. each)
2 sticks butter or margarine
2 c. sugar
4 eggs
2 1/2 c. all-purpose flour
1/2 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla

Preparation

Melt Hershey bars in chocolate syrup over low heat and let cool.
Cream butter and sugar together.
Beat in eggs one at a time.
Sift flour; add soda and sift again.
Add flour, soda and buttermilk to sugar/butter mixture.
Fold in vanilla and chocolate syrup.
Pour into large Bundt pan.
Bake at 325\u00b0 about 1 hour and 15 minutes or until done.