STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

Happy Fourth of July! We have a lot to celebrate this year! 

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. Since my Aunt lived in Harrisburg, 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. Very 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 or two, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

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

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon pure 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

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
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.
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.

STAR SPANGLED COCOA BUNDT CAKE: Fourth of July!

Happy Fourth of July! We have a lot to celebrate this year! 

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. Since my Aunt lived in Harrisburg, 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. Very 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 or two, but our family never availed ourselves of those 'amusements.' We always went on the educational tour. We did have chocolate, though, at the end, so I'm grateful.

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

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 teaspoon pure 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

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)*
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.
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.

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

Cake Photo: Hershey's Kitchens

SNOW GHOST COCOA CREAM PIE: Retro Ad & Recipe

It's cold and snowy in lots of places in the U.S. today, so this pie is just right! It's called Snow Ghost Pie aka Snow Ghost Cocoa Cream Pie. It's pretty chilly out there, so I like the name of this pie. This Snow Ghost Pie is easy and really good.

This Retro Ad from Hershey says "Snow Ghost Pie tastes as good today as it did when Granma baked in back in '33." I wasn't around in 33, and I doubt my grandmother would have baked this, but I've made it since. This recipe appeared in the original 1934 Hershey's Cookbook (and the facsimile). There's a story in the Advertisement that you'll want to read. Not sure if Hershey was doing this as a take-off of the Baker's Chocolate Story Ads & Recipes, or not.

So celebrate today with Snow Ghost Pie! Be sure to scroll down for the recipe.

Snow Ghost Cocoa Cream Pie 

Ingredients
1 9-inch baked pastry shell or crumb crust
1/2 cup Hershey’s Cocoa
1 1/4 cups sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla
Sweetened whipped cream

Directions
Combine cocoa, sugar, salt, and cornstarch in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook over medium heat, stirring constantly, until filling boils; boil 1 minute. Remove from heat; blend in butter and vanilla. Pour into pie crust. Carefully press plastic wrap directly onto pie filling. Cool; chill 3 to 4 hours. Remove plastic wrap.
Garnish with whipped cream.

Star Spangled Cocoa Bundt Cake for 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 educational 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 one 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

Ingredients

3/4 cup unsalted butter, softened
1-2/3 cups sugar
2 eggs
1 tsp 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

Directions
Heat oven to 350°F. Grease and flour 12-cup bundt pan (with a hole in the middle)
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.
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.

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

Cake Photo: Hershey's Kitchens

Milk Chocolate Pecan Pound Cake

Today is National Pound Cake Day. Pound Cake is so versatile. The name Pound Cake comes from the fact that the original pound cakes contained one pound each of butter, sugar, eggs, and flour. Made it easy to remember! No leaveners were used other than the air whipped into the batter. A cake made of one pound of each of butter, sugar, eggs, and flour would have been very large and would have been able to serve multiple families. As years went by, the portions of the ingredients used were adjusted to make a smaller, lighter cake. However, the name of the cake stuck. Pound cakes are generally baked in either a loaf pan or a Bundt pan. They can be iced or dusted with powdered sugar.

I know you're going to love the following recipe for Milk Chocolate Chip Pecan Pound Cake. I left the recipe pretty much as is since I did originally find it on the Hershey's Kitchens website, but, of course, feel free to substitute. It's actually quite awesome with dark chocolate chips, dark cocoa and rich dark chocolate syrup.

Milk Chocolate Chip Pecan Pound Cake 
from the Hershey's Kitchens

Ingredients:
 2 cups (11.5-oz. pkg.) HERSHEY'S Milk Chocolate Chips, divided
1 cup unsalted butter, softened (Margarine in original recipe as option. I don't use margarine)
1-1/4 cups granulated sugar
3 eggs
2-1/4 cups all-purpose flour
1/4 cup HERSHEY'S Cocoa
1/4 teaspoon baking soda
Dash salt
1 cup buttermilk or sour milk*
3/4 cup HERSHEY'S Syrup
2 teaspoons vanilla extract
1 cup chopped pecans
Powdered sugar(optional)

Directions:
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (bundt pan).
Place 1 cup milk chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred.
Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add melted chocolate; beat until blended.
Stir together flour, cocoa, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in remaining milk chocolate chips and pecans. Spoon batter into prepard pan.
Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean, Cool 10 minutes; remove from pan to wire rack. Cool completely.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.


Photo: Hershey's Kitchens

Star Spangled Cocoa Bundt Cake for 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 educational 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

Ingredients

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

Directions
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.

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

Cake Photo: Hershey's Kitchens

Chocolate 3-D Printer & Hershey: Brave Edible New World!

I reported in 2011 that a chocolate company in the U.K. was using a Chocolate 3-D Printer, but now the megalith Hershey company has struck up a partnership with 3D Systems. The big question: How does it taste?

From 3D Printing Industry:

Last year, 3D Systems knocked the world’s socks off with the ChefJet and ChefJet Pro sugar 3D printers.  The 3D printing company was quickly approached by none other than The Hershey Company, at which point, news fell silent – until about a month ago, when the two unveiled their 3-D Chocolate Candy Printing exhibit at Hershey’s Chocolate World Attraction.  The delectable looking chocolate printer showcased in their promo video has now hit the floors of CES.  Dubbed the CocoJet, this chocolate printer can create elaborate shapes in dark, milk, or white chocolate.

Chief Technology Officer and Co-Founder of 3DS, Chuck Hull, says of the new release, “Our partnership with Hershey, the largest producer of quality chocolate in North America and a global leader in chocolate and confections, allows us to create unique, exciting and personalized edible experiences. Our preview of CocoJet at CES showcases the power and possibilities of 3D printing, and extends our experience and innovation in culinary 3D printing.”

But does it taste the same?
 




See a video and read more here. 

HT: John Simpson

Hershey Bar Chocolate Cake

Growing up in Philadelphia, my family often visited the Hershey Factory in near-by Hershey, PA. What an amazing Family outing. It truly was a Willy Wonka experience. At the end of the factory tour, each child was given a Hershey's Bar! I'm not talking mini, either, these were the 'regular' sized bars. Since I was used to buying penny candy (remember that?), this was a huge treat. Visiting the Hershey factory was an experience I'll never forget, and even though I might now opt for more refined single origin organic dark chocolate, I'll never turn down a Hershey's Milk Chocolate Bar.

So here's another Classic Chocolate Cake recipe. You'll find this in many of the older Hershey Cookbooks. And, yes, you can make it with high end dark chocolate and syrup, but try it first with Hershey chocolate bars and Hershey's syrup. This easy to make cake will satisfy any chocoholic!

HERSHEY BAR CHOCOLATE CAKE

Ingredients

1 cup buttermilk
2-1/2 cups flour
Pinch of salt
1/4 teaspoon baking soda
1/2 cup sweet butter, softened
2/3 cup Hershey's chocolate syrup
1-1/2 cups sugar
4 eggs
2 teaspoons vanilla
6 Hershey's Milk Chocolate bars, melted and cooled

Directions

Heat oven to 350. Butter either a 12 cup Bundt Pan or 10" tube pan. 

In medium bowl, whisk together flour, salt and baking soda. Set aside. 

Cream butter, sugar, eggs and vanilla with electric mixer. Add syrup and melted chocolate and mix completely. Blend in buttermilk. Gradually add flour mixture until well combined. 

Pour into prepared pans.
Bake in Tube or Bundt pan for 45 minutes to an hour -- or until done.
Cover with foil immediately to steam and make cake moister.
Keep covered until cake is completely cool.

Recession: Eat More Chocolate

The Wall Street Journal had an interesting article the other day that showed that the demand for chocolate demands strong despite the dismal economy. Although the prices of many commodities have fallen from their recent peaks, companies like Hershey's don't seem to be affected. In fact, shares of Hershey rose last week. Sadly, there's a slowdown in pricier premium chocolate, hopefully not for readers of this blog. The show-down (results) will be around Valentine's Day when high end chocolate companies make their announcements.

Hershey to Close local Scharffen Berger and Joseph Schmidt facilities

Even as Hershey's profits are up 51%, the chocolate giant has decided to close down two local manufacturing plants, Scharffen Berger and Joseph Schmidt, part of their Artisan Confections Co, and consolidate production at out of state facilities. This comes as quite a blow to local chocolate aficionados. Although Hershey already makes the majority of its Scharffen Berger products in its newly upgraded plant in Robinson, Ill, the plant closures will affect about 150 employees from both facilities.

A Hershey spokesman said "We will continue to source the world's best cacao to create our rich and distinct chocolate. We will maintain the highest quality standard for all our artisan productions." This did not provide me and many other fans of the high quality chocolate feel any better. Both brands have created a strong legacy and helped increased the popularity of high-end, gourmet chocolates around the country.