When my mother-in-law said she’d baked a chocolate cake for our seasonal dessert, I was excited. When she told me the batter contained eight Hershey bars and an entire can of chocolate syrup, I ran to the kitchen for two pieces. Normally, I prefer cakes with icing, but her Sheer Perfidy recipe makes icing seem completely unnecessary. It’s incredibly rich, dense, and delicious. Check out this recipe and prepare for chocolate heaven for the New Year and beyond:

Sheer Perfidy recipe

• 8 Hershey bars
• 1 large can chocolate syrup
• 2c sugar
• 2 sticks butter, softened
• 5 medium eggs
• 2½c flour
• ¼ t baking soda
• 1c buttermilk
• 2t vanilla
• 3T strong coffee

Melt candy in double boiler. In separate bowl, cream butter and sugar. Add eggs one at a time and mix well. Sift flour and baking soda together. Add, alternating with buttermilk, syrup, and candy. Beat well. Add vanilla and coffee. Bake in greased tube pan for 1 ½ hours at 350.

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