Hershey's favorite homemade
cocoa cake with an easy vanilla glaze.
Homemade
Cocoa Cake
- 1 1/2 cups butter, softened
- 3 cups granulated sugar
- 2 1/2 teaspoons vanilla
extract
- 5 large eggs
- 2 1/2 cups all-purpose
flour
1 cup HERSHEY'S Cocoa
- 2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk
MOUNDS Sweetened Coconut Flakes or pecan or walnut halves (optional)
- Heat oven to 325°F
(160°C). Grease and flour 12-cup fluted tube pan or 10-inch
tube pan.
- In large mixer bowl, beat
butter, sugar and vanilla 3 minutes on medium speed of electric
mixer. Add eggs, one at a time, beating well after each addition.
- Stir together flour, cocoa,
baking powder and salt; add alternately with buttermilk to butter
mixture, beating well just until blended. Pour into prepared
pan.
- Bake 1 hour and 20 minutes
or until wooden pick inserted in center comes out clean. Cool
10 minutes; remove from pan. Cool completely.
- Sprinkle with powdered
sugar or glaze with VANILLA GLAZE or BUTTER RUM GLAZE. Garnish
with pecans or walnut halves, if desired.
Makes 10 servings.
VANILLA GLAZE:
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 3 tablespoons hot water
- In small saucepan, melt
butter. Remove from heat; blend in powdered sugar and vanilla.
Stir in water, 1 tablespoon at a time, until glaze is of desired
consistency. Spoon onto cake allowing some to drizzle down sides.
BUTTER RUM GLAZE: Omit vanilla; substitute 2 tablespoons
light rum or 1 teaspoon rum flavoring. Stir in hot water, 1 teaspoon
at a time, until glaze is of desired consistency.
Note: Two 9 x 5 x 3-inch
loaf pans may be substituted for tube pan. Bake at 350°F
(175°C). 1 hour and 10 minutes.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.