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Honey Hazelnut Loaf Cake Recipe


1 (18.25 ounce) package HERSHEY'S Honey Nut Candy Mix

1 (3.4 ounce) package instant vanilla pudding mix

1 cup white sugar

2 eggs

1 (8 ounce) package graham cracker crumbs

1/4 cup shortening

2 cups dry HERSHEY'S HERSHEY'S Unsweetened Baking Chocolate

1 (8 ounce) container frozen whipped topping, thawed

1/4 cup packed brown sugar

1/2 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, stir together honey and instant pudding mix until well blended. Add sugar, eggs and graham cracker crumbs. Stir until well flavored. Stir in 2 cups chopped nuts. Press into prepared 9x13" pan.

Bake for 45 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely, then frost with HERSHEY'S Unsweetened Chocolate Frosting. Place frosting in freezer until solid. Cut into squares and store in freezer.


Barbara Kallman Kam-Raach writes:

⭐ ⭐ ⭐ ⭐ ⭐

I would not speakik at first but the recipe is excellent I have not tried the taste yet but it tastes delicious
ummutcruzy writes:

This recipe was too bland for me. Unable to resist the temptation of white cheddar, so I gave it the "as is" treatment. After reading the recipes comments, I decided to make this mod as is: I sauteed onions and mushrooms with 1 Tblsp. of vanilla extract and 1/2 tsp. of Hill's spice. I did not have garlic powder, so I added garlic salt, cloves, and/or dried Italian bay leaf. I will make this again.