Chocoholics Delight! Hershey's Cocoa Bundt Cake From Vintage Recipe Collection

<h1>Chocoholics Delight! Hershey's Cocoa Bundt Cake From Vintage Recipe Collection</h1>Author: <a title="Grandma Linda" href="http://www.articlesbase.com/authors/grandma-linda/78999.htm">Grandma Linda</a> Chocoholics, listen up!  Here is a great recipe for you.  This old Hershey's recipe for Cocoa Bundt Cake is fantastic.  And it's great for any occasion from birthdays to parties to pitch-ins, the list goes on and on.  And here's a holiday hint.  For Christmas, crush a candy cane and sprinkle over the top of the glaze to give the cake a pepperminty, holiday taste and look. <a href="http://grandmasvintagerecipes.blogspot.com/2008/11/hersheys-cocoa-bundt-cake.html">HERSHEY'S COCOA BUNDT CAKE</a> This recipe was in an old Hershey's recipe give-away. 1 2/3 cups all-purpose flour 1 1/2 cups sugar 1/2 cup Hershey's cocoa 1 1/2 tsp baking soda 1/2 tsp baking powder 1 tsp salt 2 eggs 1/2 cup shortening 1 1/2 cups buttermilk or sour milk* 1 tsp vanilla extract Chocolate Glaze (recipe below) Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze. Yield: 12 to 16 servings *If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using. Chocolate Glaze: 1/4 cup sugar 1/4 cup water 1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake. Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze. Enjoy!<a href="http://www.blogger.com/email-post.g?blogID=7893107393703079442&postID=7593407815957081323" title="Email Post"></a>About the Author: Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at <a target="_blank" href="http://grandmasvintagerecipes.blogspot.com">http://grandmasvintagerecipes.blogspot.com</a>Article Source: <a href="http://www.articlesbase.com/">ArticlesBase.com</a> - <a href="http://www.articlesbase.com/desserts-articles/chocoholics-delight-hersheys-cocoa-bundt-cake-from-vintage-recipe-collection-663143.html" title="Chocoholics Delight! Hershey's Cocoa Bundt Cake From Vintage Recipe Collection">Chocoholics Delight! Hershey's Cocoa Bundt Cake From Vintage Recipe Collection</a>

Chocoholics, listen up! Here is a great recipe for you. This old Hershey's recipe for Cocoa Bundt Cake is fantastic. And it's great for any occasion from birthdays to parties to pitch-ins, the list goes on and on. And here's a holiday hint. For Christmas, crush a candy cane and sprinkle over the top of the glaze to give the cake a pepperminty, holiday taste and look.

HERSHEY'S COCOA BUNDT CAKE

This recipe was in an old Hershey's recipe give-away.

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup Hershey's cocoa
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 eggs
1/2 cup shortening
1 1/2 cups buttermilk or sour milk*
1 tsp vanilla extract
Chocolate Glaze (recipe below)

Heat oven to 350 degrees. Generously grease and flour a 12-cup Bundt pan. In the large mixer bowl, blend flour, sugar, dodoa, baking soda, baking powder, and salt; add remaining ingredients except chocolate glaze. Beat on low speed for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour batter into prepared Bundt pan. Bake for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pan and place on a wire rack to cool completely. Drizzle with the chocolate glaze.

Yield: 12 to 16 servings

*If you don't have buttermilk, you can use 1 1/2 tablespoons vinegar plus milk to equal 1 1/2 cups. Allow to sit for a couple of minutes before using.

Chocolate Glaze:

1/4 cup sugar
1/4 cup water
1 cup Hershey's Semi-Sweet Chocolate Chips or Mini-Chips

In a small saucepan, bring water and sugar to a rolling boil, stirring until the sugar is dissolved. Remove pan from heat. Immediately add the chocolate chips. Stir mixture with a wire whisk until the chips are melted and the mixture is smooth. Cool until slightly thickened. Drizzle over top of cake.

Note: For a pretty presentation, add a few chopped pecans around the top of the cake over the glaze.

Enjoy!

Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com

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Article Tags: Chocolate, Chocolate Cake, Old Fashion Recipe, Economical Recipe, Vintage Recipe, Easy Recipe, Chocolate Bundt Cake, Chocolate Desserts

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1. Grandma Linda (17:04, 15.12.2008)

Carolyn,

I have that recipe. I will try to find it for you. Give me a day or two.

Linda

2. Carolyn Cheek (11:22, 14.12.2008)

I would like the recipe for chocolate candy that was on the Hersheys Coco Box years ago. I can not find it any more.

Thanks,

Carolyn

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