2 sticks butter, room temperture
1 3/4 cups sugar
1 teaspoon vanilla
1 1/2 cups Hershey's chocolate syrup
1/2 cup Hershey's cocoa, Dutch
1 1/4 cups flour
1/4 teaspoon baking soda
1 cup pecans, chopped
Pre-Heat oven to 350. Grease 9x13 cake pan.
Cream butter with sugar, add vanilla, eggs one at a time, mixing
well. Add chocolate syrup (1 16oz can=1 1/2 cups), add baking soda
and cocoa mixing well. Gradually add flour, mixing well.
Stir in nuts. Bake 40-50 minutes, until tester comes out clean.
Cool completly in pan, refrigerate 1 hour or until ready to serve.