Ingredients

1 2/3 C. all-purpose flour
1 1/2 C. sugar
1/2 C. cocoa
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 eggs
1/2 C. shortening
1 1/3 C. buttermilk or sour milk
1 tsp. vanilla
Chocolate glaze

Cooking Instructions

Heat oven to 350 degrees. Generously grease and flour 12 C. Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. To sour milk: Use 1 1/2 Tbls. vinegar plus milk to equal 1 1/2 C.. Chocolate glaze: In medium saucepan over low heat, melt 2 C. (12-ounce package) Hershey’s Semi-Sweet Chocolate Chips with 1 C. (1/2 pint.) whipping cream and 1 tsp. vanilla extract. Stir until smooth. Use immediately. About 2 C. glaze. If vegetable cooking spray is used, cool baked . Freeze 15 minutes; remove with narrow spatula.
 
 
For the mountains may depart and the hills be removed, but my steadfast love shall not depart from you, and my covenant of peace shall not be removed,? says the Lord, who has compassion on you.(Isaiah 54:10)