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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.
I rated a 4 because my family loved it! I made it for my brother that came back from Iraq tour military... He loved it couldn't believe I made it from scratch.. the Directions were simple enough however, I did substitute low fat were I could. My husband said, "It wasn't as rich as other Hershey's recipe," but it could be more on my part because of my substitutions. IT was very easy and simple to make moreover my family and kids enjoyed it.,..
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