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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)

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
2. 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.
3. Stir together flour, cocoa, baking powder and salt; add alternately with buttermilk to butter mixture, beating well just until blended. Pour into prepared pan.
4. Bake 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
5. 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

1. 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. 1 hour and 10 minutes.

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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