The City Magazine Since 1975

Chocolate Cake Bars

Anna Evans, assistant editor “When my mom was in high school, her friend Lisa would bake these and sell them at lunch for 25 cents each. Lisa shared the recipe, and Mom’s been making them ever since.”
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  • 1 stick margarine, melted
  • 1 cup sugar
  • 4 eggs
  • 1 (16 oz.) can Hershey’s chocolate syrup
  • 1 cup flour
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • For the frosting:
  • 1/3 cup milk
  • 3/4 cup sugar
  • 3/4 stick butter
  • 1/2 cup mini semi-sweet chocolate chips

Preheat oven to 375ºF. Grease and flour a 15 ½ x 10 ½ x 1'' jelly-roll pan. In a medium bowl, combine margarine and sugar. Add eggs one at a time, mixing well after each. Stir in chocolate syrup until well-combined. Add flour, vanilla, and salt and mix well. Pour into pan and spread evenly. Bake 15-20 minutes. To make the frosting, heat milk in a small saucepan over medium-high heat for three to five minutes, being careful not to let it scorch. Add sugar and stir until dissolved. Break butter into sections and add to mixture. Bring to a boil and cook for one minute, stirring constantly. Add chocolate chips and continue to stir until completely melted. Pour over cake. Frosting will harden as it cools.