12 Cup Bundt Pan

Chocoholics, Listen Up! Here is a recipe for you. This ancient recipe for Hershey's Cocoa Bundt Cake is fantastic. And it is ideal for any occasion from birthdays parties to the height-ins, the list goes on and on. And here is a holiday touch. For Christmas, a crush and sprinkle sugar on top of the glaze to give the mint cake, the taste of holidays and look.

HERSHEY'S Cocoa bundt cake

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

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

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

Yield: 12-16 servings

* If you do not have buttermilk, you can use 1 1 / 2 tablespoons vinegar more milk to equal 1 1 / 2 cups. Let stand a few minutes before using.

Chocolate Glaze:

1 / 4 cup sugar
1 / 4 cup water
1 Hershey's Nuggets Cup semi-sweet chocolate chips or mini

In a small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Remove saucepan from heat. Immediately add chocolate chips. Whisk mixture until chips are melted and mixture is smooth. Cool until slightly thickened. Pour over top of cake.

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

Enjoy!