Chocolate Bundt Cake Recipe

3/4 cup butter

1 2/3 cups sugar

2 eggs

1 teaspoon vanilla

3/4 cup sour cream

2/3 cup Hershey’s cocoa

2 cups unsifted all-purpose flour

1/2 teaspoon salt

2 teaspoons baking soda

1 cup buttermilk or sour milk

Preheat the oven to 350 degrees. Grease and flour a 9-cup OR a 12-cup bundt cake pan.

Cream the butter, sugar, eggs and vanilla in a large mixing bowl; blend in the sour cream.

Combine the cocoa, flour and salt.

Stir the baking soda into the buttermilk or sour milk; add alternately with the dry ingredients to the creamed mixture. Beat for 2 minutes at medium speed.

Pour the batter into the prepared pan and bake for 45 to 50 minutes or until a cake tester inserted in the middle of the cake comes out clean. Cool for 10 minutes and then remove from the pan. Cool completely; frost or drizzle with glaze.

“Hershey’s Cocoa Cookbook”, Western Publishing Company, 1979

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