Star Spangled Cocoa Bundt Cake
Every Fourth of July celebration needs the perfect patriotic dessert. This chocolate cocoa bundt cake is a great option. Top it with fresh strawberries, blueberries and powdered sugar for a red white and blue effect that makes this the easy summer dessert your party needs.
Ingredients
- 1 teaspoon vanilla extract
- Sweetened whipped cream (optional)
- 1-2/3 cups sugar
- 3/4 cup butter or margarine (1-1/2 sticks) , softened
- 3/4 cup dairy sour cream
- 2/3 cup HERSHEY'S Cocoa
- 1/2 teaspoon salt
- 1 teaspoon Powdered sugar
- Fresh blueberries and strawberries (optional)
- 2 eggs
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 cup buttermilk or sour milk *
Directions
- 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
- 2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
- 3. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired. Makes 12 servings.
- * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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