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Star Spangled Cocoa Bundt Cake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories350
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium450 mg19% DV
Total Carbohydrates48 g16% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories350
Calories from Fat140
Total Fat15 g23% DV
Saturated Fat9 g45% DV
Trans Fat0 g
Cholesterol75 mg25% DV
Sodium450 mg19% DV
Total Carbohydrates48 g16% DV
Dietary Fiber1.0 g4% DV
Sugars30 g
Protein5 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  • 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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