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Skill Level: Intermediate Prep Time: 32 Minutes

Ingredients

  • 1 cup (2 sticks) butter or margarine , softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 6 tablespoons HERSHEY'S Cocoa , divided
  • 1-1/4 teaspoons baking soda , divided
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1/2 cup HERSHEY'S Syrup
  • COCOA GLAZE (recipe follows)

Directions

  1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  2. Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 3 tablespoons cocoa, 1-1/8 teaspoons baking soda and salt; add alternately with buttermilk to butter mixture. Remove 1 cup batter and place in small bowl. Pour remainder of batter into prepared pan. Stir chocolate syrup, remaining 3 tablespoons cocoa and remaining 1/8 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. DO NOT MIX.
  3. Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Glaze with COCOA GLAZE. Makes 12 servings.
  4. COCOA GLAZE
  5. 1/4 cup HERSHEY'S Cocoa
  6. 3 tablespoons water
  7. 1 tablespoon light corn syrup
  8. 2 tablespoons butter or margarine
  9. 1 cup powdered sugar
  10. 1/2 teaspoon vanilla extract
  11. Combine cocoa, water, corn syrup and butter in small saucepan. Cook, stirring constantly, over low heat until mixture thickens; remove from heat. Gradually add powdered sugar and vanilla; beat until smooth. 1 cup glaze.
  12. * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.