16 oz. But I'm not sure they're interchangable for a recipe. Safeway has the cans on the endcaps at the end of the ice cream aisle.

I couldn't find the CAN on the Hershey's website, only the squeeze bottle.
My husband grew up with the can of syrup and swore there was a difference between it and the bottle. I checked the ingredients and they were the same, BUT, westelle, you may be right. Seems like the canned version is thicker. (sigh) I guess I'll just have to go to another store tomorrow.
Thanks ladies.
Monica

That's interesting about them not being interchangable - and not a surprise either. The profiterol thread made me think of my Hershey's in a can. That's what I use it for - that and vanilla ice cream. There's no taste like the old fashioned in the can. I could eat it all by itself.

Beth

I have a Hershey's Cookbook - 1990 - and the picture of the Hershey's Syrup says - Net Wt. 16-oz (1 lb.) - on the front of the can.

I have a recipe hubby's aunt gave me in 1970 and it required the small can of Hershey's Syrup, 8-oz., which are no longer available.

-Grainlady

I make a Hershey cake that calls for a can of syrup. It is less expensive in the large bottles, so I get that and measure/weigh. If you have a scale, it is indeed 1 pound. Liquid measure is about 1-1/2 cups. The viscosity is the same.

Judy

I think things pick up the flavor of the container they're in. It might be my imagination, but I hate to drink from certain plastic cups because I can taste the plastic. Maybe the canned and bottled syrup tastes different because of the container. Just a wild and probably inaccurate guess.

Sally

How intriguing! This recipe sounded so up my aisle I looked it up online and I have to try it. Is it really cake like consistency when its done? Or do you scoop it out with a spoon? Thanks for the information.

Kate

"A pint's a pound" holds true for things like water. I'm not splitting hairs here; there seems to be a significant difference with the syrup.

2T = 1 fl oz = 28.3g of water

Hershey's lists one serving as "2T or 39g"

Which means that a 1 lb can would be 11.6 fluid ounces (454/39), or about 1.5 cups, not 2.

OOOPS - Sorry, didn't see that Judy already said that!

Hey, anytime there's a good healthy and informative conversation, it's a good thing, right? Good, then maybe you won't be too mad when I tell you the recipe actually calls for one CUP, not one CAN :o Rut ro! I think I'm going to go ahead and just try the squeeze bottle rather than make the 8 mile trip into town. Ain't country living great (lol) This is a very simple recipe. I first made it for my daughter's baby shower and served it with fresh, whole strawberries. Tonight it'll be served with homemade ice-cream (or instead of if someone doesn't like buttermilk ice-cream). Here's the link to the recipe. It's also uber yummy cold! Thanks so much for all the replies :)
Monica

Here is a link that might be useful: Crockpot Chocolate Mess Cake

I have a can in my 'fridge. It says "16 oz."

I made the cake using the squeeze bottle instead of the canned version and it turned out/tasted just like all the others :) Buttermilk ice-cream was a big hit too!
Thanks again everyone.
Monica

I am so jealous the whole mess, including the ice cream, sounds FABULOUS. I wish I could entertian more just to serve something like this!

Oh lpinkmountain you sound like me. I rarely entertain and do NOT need this kind of food for "everyday" (lol)
These are two of the most simple (and crowd pleasing) desserts I make. I needed to keep it simple this weekend due to everything that was going on here. I'm always a little concerned how people will react to the Buttermilk Ice-cream but I've yet to run into anyone that didn't REALLY like it! Srsly, you just won't find anything easier unless you buy it at the store :) Here's the Buttermilk Ice-Cream recipe link. I have a Cuisinart ice-cream maker. You just mix the 4 ingredients and pour into the freezer bowl. In 30 minutes you have softserve. I made mine a day ahead so it would have time to get more firm.
The chocolate cake is good warm or cold :)
Monica

Here is a link that might be useful: Buttermilk Ice-Cream

Monica, I'm glad it turned out the same, the only can I've ever had was the "Special Dark" chocolate syrup, which might be really good too.

It's 16 ounce can, BTW, and the stuff Ashley uses for her power shakes is in the plastic bottle...

Annie

The canned Hershey's syrup does taste different from the bottled.

I think it's because after canning, the cans are run through a steam oven to sterilize and seal them so they don't spoil. That partially cooks the syrup and causes carmelization of some of the sugars.

This thread is really making me crazy! I may have to go buy a can and a carton of vanilla ice cream now.

Beth

Thanks! I am making this dessert tonight for Family Dinner Night.

Questions:
Does the gooey cake go on top of the ice cream or visa versa?

What are your thoughts on this recipe with the same name?

1 chocolate cake mix
1 pint Sour Cream
1 small box instant chocolate pudding
1 8oz bag chocolate chips
3/4 cup vegie oil
4 eggs
1 cup water

Spray Pam (or other brand of spray) on inside of crockpot or slowcooker
Mix all ingredients, pour into crockpot, cook on low 6-8 hours. Less time is required if using a WestBend slow cooker.

Use at least a 4 quart sized crock pot

>>The canned Hershey's syrup does taste different from the bottled.So how much did my husband pay you to say that? (lol) I think it's all in his head...but maybe not. I didn't detect any "flavor" difference.

mustangs: I've always served the cake and ice-cream next to each other. Be careful that you don't over cook this. It's hard since you can't test it for doneness. Some crockpots cook hotter than others. The one I made last weekend was a little overdone for my likng. When I turned it off after 3 hours, I had to run out the door for a dinner get-together. Should have propped the lid open a bit to stop the cooking process. Mine cooked on high for 3 hours. My crockpot doesn't cook extra hot like I hear of other people complaining about. Here's a photo of the cake/ice-cream about a 1 1/2 years ago for my daughter's bd.

I'm not familiar with the above recipe. I can tell you that I tried a "scratch" recipe once and did NOT like it as well as the boxed brownie recipe.

Hope you like it!

Than for responding my questions and the bonus of the picture of the cutie pie!! Oh, and the dessert too.

I did a combination of the two recipes and will report back.

Also, I cut the recipe in half as I am having way too much dessert leftover every week.

Monica, what blue eyes that little guy has, and he looks absolutely enthralled with the dessert (or the candle? Nah, it's the chocolate, LOL)

I might let The Princess try this for Mother's Day, she'd get a big charge out of making dessert "all by herself" for Mommy, so thanks.

Annie

mustangs, can't wait to hear how it turns out! Be sure and tell us which ingredients you combined :)
annie, It was definitely the CHOCOLATE! LOL Hope you enjoy it and Princess feels like a *big girl* for making mommy's dessert :)
Monica

Reporting back: As mentioned, I used something from each recipe mentioned above. Although I cut the recipe in half, I still had leftovers and boy was it good this afternoon for lunch!

1 - 10 oz pouch brownie mix
1/2 small box instant chocolate pudding
4oz chocolate chips
3 oz walnut oil
2 eggs
1/2 cup water

Mix well in bowl before putting in crockpot.
Spray crockpot very well with Pam type product. Cook in crockpot on low for 7 hours.

I serve it with ice cream and homemade whipped cream. I am eager to try the buttermilk ice cream.

Monica,

I realize this thread is over 6 years old, but I was searching the web for your exact question and found this. I was going to make chocolate ice cream with the can of Hershey's syrup. However, your Crockpot Chocolate Mess Cake sounds yummy. I tried to click on the link, but get an Unknown Image message. I was just curious if you could send me the two recipes. Thanks!

Danielle

For anyone looking to buy this is Michigan- They have it at Highland Park Market in Farmington Hills!!! $2!! I called Kroger, Target, Meyer and Walmart (multiple locations) and couldn't find it ANYWHERE

According to Hershey’s CustServ just now, the actual formula for the Hershey’s Syrup formerly in 16 oz. cans (regrettably discontinued 12/17) and in the plastic squeeze bottles is the same. But: the recipes they used to print on their can labels usually called for 1 canfull, and the amount of syrup neede was based on 16 oz. weight - a pound - NOT 16 oz. volume - a pint.

They’re apparently rolling out a replacement for the old cans in the form of a 1-lb pouch, so I’ll be keeping an eye out for those...

Since this post is 8 years old, I'm sure she has her answer by now.

Since I've been looking for a 'can' with the old formula, I am glad to hear that it will be available once again... even if in a pouch.

I've recently seen the cans at Big Lots. So if you have one of these stores. Check the ex date on the can.

The new Hershey's chocolate syrup pouches have "Made in Mexico" printed on them.

Hershey's has had Mexican manufacturing plants for more than 40 years!! This is a large global company and has plants in various locations across the globe, including a number of locations in the far east.

This thread is so old, grainlady is posting on it.

Mexican chocolate can be very good, but the best I've had was in Costa Rica. It makes sense to have a chocolate factory in Mexico, where cocoa beans are grown.