Star Spangled Cocoa Bundt Cake
Eat cake, then cue the sparklers! Every summer celebration needs a tasty and patriotic dessert to top off your backyard bash. This gorgeous and easy-to-make HERSHEY'S Cocoa-infused Bundt cake is deliciously moist and tender with rich chocolate flavor. For the summer holidays, dress your cake in fresh strawberries, blueberries and powdered sugar for a red, white and blue-themed dessert. Simple summer desserts like this Star-Spangled Cocoa Bundt Cake recipe are just right for celebrations.
Ingredients
1 tsp
vanilla extract
sweetened whipped cream (optional)
1 - 2/3 cups
sugar
3/4 cup
butter or margarine (1-1/2 sticks), softened
3/4 cup
dairy sour cream
2/3 cup
Cocoa
1/2 tsp
salt
1 tsp
powdered sugar
fresh strawberries and blueberries (optional)
2
eggs
2 tsps
baking soda
2 cups
all-purpose flour
1 cup
buttermilk or sour milk *
Directions
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.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
