Seems I’ve been on a cake posting frenzy for a lately, but I only  have a few more cakes to post before I move on to other baked goods.  I’ve been posting things from my files that I’ve not had time to post until now due to my recent wrist surgery.  My wrist seems to be healing fine, this time, (second surgery) so I should be back to normal soon!

Several years ago, I bought a little Hershey’s cookbook at a yard sale and loved all the recipes in it, I mean, how can you go wrong when it comes to Hershey’s, or chocolate for that matter, unless your allergic to chocolate!  If that’s the case, you do NOT want to make this cake unless it’s for someone else!  Back to the cookbook:  I mean, just the word Hershey’s makes me want to bite into one of those large Hershey’s chocolate bars…plain or with almonds!

A few years ago I went to Hershey’s Amusement Park in Hershey,  Pennsylvania and you could smell chocolate in the town, I mean, the street lights have a large Hershey’s Candy Kiss on top of each light post.  The smell of chocolate is everywhere!  You can take a tour of the factory where they are making of various chocolate products.  At the end of the tour, you come into a gift shop selling various Hershey’s products, t-shirts, glasses, candy, tins and more.  In the park they have various rides as found in many other amusement parks, and little shops and food vendors all through the park.  We were not able to stay as long as we wanted at the park  because it began raining.  I would love definitely like to go back one day!

I baked this cake is baked in bundt pan, the original recipe says to bake it in a  tube pan, but the photo of the cake in the cookbook clearly shows a bundt pan, so I changed the wording in the recipe from tube pan to bundt pan.  This was a good cake; the coconut in the cake it reminds you of an Almond Joy….AND that’s a Hershey’s product!.  Next time I make this cake I would sprinkle sliced almonds on top to give it a more Almond Joy taste and maybe a few chopped almonds inside. 

This is an easy cake to make, one you can easily make for home or for gatherings.  It’s easy to transport and you don’t have to worry about lots of icing getting bumped, it’s only drizzled with icing. 

 

Happy Bundt Cake Baking!

 

 

Ingredients:

1 cup (2 sticks) butter or margarine, softened

2 cups sugar

2 teaspoons vanilla extract

3 eggs

2 and ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup buttermilk or sour milk*

1 cup Hershey’s Syrup

1 cup Mounds Sweetened Coconut Flakes (optional)

*1/4 teaspoon baking soda to be used later)

 

 

Directions:

Heat oven to 350 F.  Grease and flour 12-cup fluted Bundt pan or 10-inch Bundt pan.*

Beat butter, sugar and vanilla until fluffy.  Add eggs; beat well.  Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to butter mixture (beginning with flour and ending with flour); beating until well-blended.  

Measure 2 cups batter into small bowl; stir in syrup and remaining *¼ teaspoon baking soda.  Add coconut; if desired, to remaining batter; pour into prepared pan.  Pour chocolate batter over vanilla batter in pan.  Do not mix.

Bake at 350 F about 60 to 70 minutes or until wooden pick inserted near the center comes out clean.  Cool 15 minutes; remove from pan to wire rack to cool completely and frost as desired.

 

*To sour milk; Use 1 Tablespoon white vinegar plus milk to equal 1 cup. (Let milk set for 5 to 10 minutes).

* An easy way to grease and flour pan:  Use a spray with flour in the spray, or spray and then put flour in the bottom of the pan, cover with plastic wrap and turn over and shake and tube pan will be completely floured.

 

Recipe from “Easy Baking Hershey’s Cocoa” cookbook copyright 2004