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    Cocoa Sour Cream Bundt Cake


    Source of Recipe


    Hershey's 100th Anniversary

    Recipe Introduction


    Recipe By : Hershey's 100th Anniversary

    List of Ingredients




    3/4 cup butter or margarine -- softened
    1 2/3 cups sugar
    2 eggs
    1 tsp vanilla
    3/4 cup sour cream
    2 cups flour
    2/3 cup cocoa
    1/2 teaspoon salt
    2 teaspoons baking soda
    1 cup buttermilk or sour milk

    Recipe



    Heat oven to 350°F. Grease and flour 9- or 12-cup fluted tube pan. In large mixer bowl on medium speed of electric mixer, beat butter, sugar, eggs and vanilla until light and fluffy; blend in sour cream. Stir together flour, cocoa and salt. Stir baking soda into buttermilk; add alternately with dry ingredients to butter mixture, beating well after each addition. Beat an additional 2 minutes. Pour into prepared pan. Bake 45-50 minutes or until wooden pick inserted in cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Glaze as desired. Serving Size : 12

 

 

 

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