I grew up in Philadelphia. My Aunt lived in Harrisburg, so Hershey's, being on the way, was a frequent stop. I tend to remember the Hershey Factory tour that took us on catwalks over rooms filled with chocolate vats, without barriers. I always thought you could fall into the vats. This was pre-Willy Wonka. I'm sure my memory is impaired, but it was a child's paradise. I know Hershey Park had lots of amusement rides, a roller coaster, possibly a pool, but our family never availed ourselves of those 'amusements'. We did have chocolate, though, so I'm grateful.
Hershey, PA is a very different place now with an enormous hotel, amusement park, spa, first class restaurants, kitchens and more. Hershey's always seems so American to me! Patriotic, even. So I'm not surprised that this Hershey's Kitchens' Cocoa Bundt Cake has become of my favorite recipes, and here it is, all dressed up for the Fourth of July. I've adapted the recipe slightly.
Star Spangled Cocoa Bundt Cake
3/4 cup butter, softened
1-2/3 cups sugar
1 teaspoon Madagascar 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 DARK Cocoa
1/2 teaspoon salt
Fresh blueberries and strawberries
Sweetened whipped cream
1 Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
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. Top with blueberries, strawberries. Serve with whipped cream.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Photo: Hershey's Kitchens