Chocolate Bundt Cake Recipe
3/4 cup butter
1 2/3 cups sugar
1 teaspoon vanilla
3/4 cup sour cream
2/3 cup Hersheys 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.
Hersheys Cocoa Cookbook, Western Publishing Company, 1979
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