Cocoa Kwanzaa Cake

Cocoa Kwanzaa Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories560
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat1 g
Cholesterol150 mg50% DV
Sodium540 mg23% DV
Total Carbohydrates76 g25% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein8 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron20% DV
  Amount Per Serving % DV *
Calories560
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat1 g
Cholesterol150 mg50% DV
Sodium540 mg23% DV
Total Carbohydrates76 g25% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein8 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron20% DV
  • MOUNDS Sweetened Coconut Flakes or pecan or walnut halves (optional)
  • 1-1/2 cups buttermilk or sour milk *
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 3 cups sugar
  • 1 cup HERSHEY'S Cocoa
  • 2 teaspoons baking powder
  • 5 eggs
  • 2-1/2 teaspoons vanilla extract
  • 1-1/2 cups butter (3 sticks) , softened

Directions

  • 1. Heat oven to 325°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  • 2. Beat butter, sugar and vanilla in large bowl 3 minutes on medium speed of mixer. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; add alternately with buttermilk to butter mixture, beating well just until blended. Pour into prepared pan.
  • 3. Bake 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
  • 4. Sprinkle with powdered sugar or glaze with VANILLA GLAZE or BUTTER RUM GLAZE. Garnish with pecans or walnut halves, if desired. Makes 12 servings.
  • VANILLA GLAZE: Melt 1/3 cup butter or margarine in small saucepan. Remove from heat; stir in 2 cups powdered sugar and 1-1/2 teaspoons vanilla extract. Add 2 to 3 tablespoons water, 1 tablespoon at a time, beating with whisk until glaze is of desired consistency. Spoon onto cake allowing some to drizzle down sides.
  • BUTTER RUM GLAZE: Omit vanilla; substitute 2 tablespoons light rum or 1 teaspoon rum flavoring. Stir in hot water, 1 teaspoon at a time, until glaze is of desired consistency.
  • * Use 1 tablespoon and 1-1/2 teaspoons white vinegar plus milk to equal 1-1/2 cups.
  • NOTE: Two 9x5x3-inch loaf pans may be substituted for tube pan. Bake at 350°F. 1 hour and 10 minutes.
Ingredients sitting on a table

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