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Star Spangled Cocoa Bundt Cake

3/4 cup butter or margarine, softened
1 2/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup dairy sour cream
2 teaspoons baking soda
1 cup buttermilk or sour milk*
2 cups all-purpose flour
2/3 cup HERSHEY'S Cocoa
1/2 teaspoon salt
Powdered sugar
Fresh blueberries and strawberries
Sweetened whipped cream (optional)

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
2. Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream.
3. Stir baking soda into buttermilk; set aside.
4. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
5. Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely.
6. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired.

Makes 12 to 16 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.