Star Spangled Cocoa Bundt Cake

Photo by Helen (#1) C.
Adapted from hersheys.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hersheys.com

Ingredients

  • 3/4

    cup (1-1/2 sticks) butter or margarine, softened

  • 1-2/3

    cups sugar

  • 2

    eggs

  • 1

    teaspoon vanilla extract

  • 3/4

    cup dairy sour cream

  • 2

    teaspoons baking soda

  • 1

    cup buttermilk or sour milk*

  • 2

    cups all-purpose flour

  • 2/3

    cup HERSHEY'S Cocoa

  • 1/2

    teaspoon salt

  • Powdered sugar

  • Fresh blueberries and strawberries

  • Sweetened whipped cream (optional)

  • Directions

Directions

1 Heat oven to 350°F. Grease and flour 12-cup fluted tube pan. 2 Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan. 3 Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired. 12 to 16 servings. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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