Star Spangled Cocoa Bundt Cake

From HERSHEY’S

Makes 1 cake for 12 servings

Topped with fresh strawberries, blueberries, and powdered sugar, the red white and blue effect makes this the easy summer dessert your July 4th celebration.

INGREDIENTS

3/4 cup butter or margarine (1 1/2 sticks), softened

1 2/3 cups sugar

2 eggs

1 teaspoon vanilla

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

1 teaspoon powdered sugar

Fresh strawberries and blueberries, optional

Sweetened Whipped Cream, optional

DIRECTIONS

1.Heat oven to 350 degrees. Grease and flour 12-cup fluted tube pan.

2.Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa, and salt, then add alternately with buttermilk mixture to butter mixture. Beat 2 minus on medium speed of mixer. Pour batter into prepared pan.

3.Bake 45 to 50minutes, or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powered sugar on top and sides of cake. Serve with blueberries, strawberries, and whipped cream, if desired.

*TO SOUR MILK: Use 1 tablespoon white vinegar plus milk to equal 1 cup

Find this recipe and more holiday treats at hersheyland.com