Hershey's 1,001 cocoa bundt cake

Yield: 12 servings

Measure Ingredient
½ cup Plus 1 Tb Unsalted butter,
\N \N Divided
1 cup Plus 1 Tb Cocoa, divided
1¾ cup All purpose flour
2 cups Sugar
2 teaspoons Baking soda
1 teaspoon Salt
3 \N Large eggs
1 cup Buttermilk
1 cup Strong coffee (or 2 tsp
\N \N Instant dissolved in 1 c
\N \N Boiling water
1 teaspoon Vanilla

1. Preheat oven to 350F. Position oven rack in center of oven.


a 12 cup nonstick Bundt pan lightly with 1 Tb butter and dust pan generously with 1 tb cocoa, tapping out excess.

2. Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter. Combine it with the other wet ingredients and mix

into the dry ingredients at medium speed for 2 minutes. Pour batter

into pan. Bake for 45-55 minutes, or until cake pulls away from the

sides of the pan and the top springs back lightly to the touch.

(The center of the cake will still be slightly moist when tested; do

not overbake.

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