
Chocolate lovers, listen up! This is a recipe for you. This old recipe for Hershey's Cocoa Bundt Cake is fantastic. And it's great for any occasion from birthday parties to throw-ins, and the list goes on and on. And here's a hint on vacation. For Christmas, crush a candy cane and sprinkle over enamel to give the cake a pepperminty, the holidays and look like.
HERSHEY'S COCOA CAKE Bundt
This recipe was in an ancient recipe Hershey's give-away.
1 2 / 3 cups all-purpose flour
1 1 / 2 cups sugar
1 / 2 cup Hershey's cocoa
1 1 / 2 teaspoon baking soda soda
1 / 2 teaspoon baking powder
1 teaspoon salt
2 eggs
Shortening 1 / 2 cup
1 1 / 2 cups milk or sour buttermilk *
1 teaspoon vanilla extract
The chocolate icing (recipe below)
Preheat oven to 350 degrees. Generously grease and flour, a 12-cup Bundt pan. In a large bowl, mix flour, sugar, dodo, baking soda, baking powder and salt, add the remaining ingredients except frosting chocolate. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour the mixture into the mold prepared Bundt. Bake for 50 to 55 minutes or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes, remove from skillet and place on a rack to cool completely. Drizzle with chocolate glaze.
Yield: 12 to 16 servings
* If you do not have buttermilk, you can use 1 1 / 2 tablespoons vinegar and milk to equal 1 1 / 2 cups. Let stand for a couple of minutes before using.
Chocolate Glaze:
Sugar 1 / 4 cup
Water 1 / 4 cup
1 Cup semi-Hershey-Sweet Chocolate Chips or Mini-Chips
In a small saucepan, bring water and sugar to boil, stirring until sugar dissolves. Remove pan from heat. Immediately add the chocolate. Stir the mixture with a wire whisk until chips melt and mixture is smooth. Chill until slightly thickened. Drizzle over top of cake.
Note: For a pretty presentation, add a few chopped nuts on top cake on the enamel.
Enjoy!
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Family Heirloom Fruitcake: Inedible--Just Like Grandma' $48.71 |
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