Thursday, July 4, 2013

Star Spangled Cocoa Bundt Cake: Fourth of July

I always say you should check out recipes on food product sites that you like, and for me, the Hershey's Kitchens site is a regular stop.

I grew up in Philadelphia. My Aunt lived in Harrisburg, so Hershey's, being on the way, was a frequent stop. I 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 and fantasy. 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 always went on the eductional tour. 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  sweet butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon Madagascar vanilla extract
3/4 cup sour cream
2 tsp baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup DARK Cocoa
1/2 tsp salt
Powdered sugar
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.

* If you don't have buttermilk, here's how to sour milk: Mix 1 Tbsp white vinegar plus milk to equal 1 cup.

Photo: Hershey's Kitchens

1 comment:

ivy sew said...

Another yummy cake!