How We Make Hershey's Syrup Sheet Cake, Best Old Fashioned Southern Cooks

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Oh my this 70's Hershey's Syrup Cake is the BOMB! I think I could use this recipe for all of my chocolate layers and be happy! You have got to try this yall!
REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials and cookbooks with great family recipes. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food.
Check our healthy recipes https://swarmstech.groovepages.com/cookingandrecipes.

NOW FOR THIS FAMILY RECIPE:
HERSHEY'S OVERLOAD CAKE
1 1/2 C. SUGAR
1 1/2 STICK MARGARINE
6 LARGE EGGS
24 OZ. HERSHEY'S CHOC. SYRUP
1 1/2 C. SELF-RISING FLOUR
1 TSP. VANILLA EXTRACT

CREAM SUGAR AND BUTTER TOGETHER THEN ADD EGGS ONE AT A TIME. ADD CHOCOLATE SYRUP AND THEN FLOUR 1/2 CUP AT A TIME. ADD VANILLA AND MIX FOR 2 MINUTES ON MEDIUM SPEED. PLACE IN A GREASED AND FLOURED 13X9 SHEET PAN AND BAKE AT 350 FOR 30 MINUTES THEN TURN OVEN TO 325 AND CONTINUE BAKING UNTIL TOOTHPICK COMES OUT CLEAN. (TOOK MINE ABOUT 40-45 MIN)
FROSTING
1 STICK OF MARGARINE
2/3 CUP EVAPORATED MILK
1/4 CUP SEMI SWEET CHOC. CHIPS
1/4 CUP MILK CHOC. CHIPS
1 1/2 CUPS SUGAR
MELT MARGARINE IN MEDIUM SAUCEPAN ON LOW/MEDIUM HEAT THEN ADD MILK, CHIPS AND SUGAR AND CONTINUE TO MIX UNTIL BLENDED WELL. TURN UP HEAT TO MEDIUM AND BRING TO A LOW SIMMER. COVER AND TURN UP TO MED/HIGH AND BOIL FOR 3 MINUTES. CHECK FOR SOFT BALL STAGE AND REMOVE FROM HEAT ONCE IT REACHES SOFT BALL STAGE. POKE HOLES IN CAKE AND LEAVE IN PAN AND POUR ICING OVER IT.

Hello and I am just thrilled that you joined us today! My name is Tammy, and I want to teach you how to cook like my mama. She was an amazing cook and baker and all of us kids can cook up some good food.
After many years of being complimented on my food, I decided to make some videos to teach my own children how to cook. I am a cancer survivor and wanted them to have a way to learn even if my life was cut short.
So Collard Valley Cooks began in the summer of 2017. Many of my older videos show just what an armature I was at making video content. However, after much encouragement from my viewers I created three cookbooks and have come a long way.
Today, our videos are in HD with more quality sound, and not only that I have learned so many tips from viewers just like YOU!
I really believe I am an even better cook thanks to you all and appreciate your encouragement. Being a YouTuber takes lots of patience, time, determination, thick skin and so much more, but the true joy comes from the stories from my viewers. Many of you mean so much to us.