Cocoa Bundt Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)