2 1/2 cups all-purpose flour
1 cup cocoa
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups buttermilk or sour milk halved pecans or walnuts, optional
Heat oven to 325 degrees. Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
In large mixer bowl, beat butter, sugar and vanilla on medium speed of electric mixer for 3 minutes. Add eggs, one at a time, beating well after each addition. Stir together flour, cocoa, baking powder and salt; add alternately with buttermilk to butter mixture, beating well, just until blended. Pour into prepared pan. Bake 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar or glaze with Vanilla Glaze or Butter Rum Glaze. Garnish with pecans or walnut halves, if desired. Serves 18.
1/3 cup butter or margarine
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 3 tablespoons hot water
In small saucepan, melt butter. Remove from heat; blend in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency. Spoon onto cake, allowing some to drizzle down sides.
Butter Rum Glaze
Omit vanilla. Substitute 2 tablespoons light rum or 1 teaspoon rum flavoring. Stir in hot water, 1 teaspoon at a time, until glaze is of desired consistency.
Nutrition facts per serving: 460 calories, 21 grams total fat, 110 milligrams cholesterol, 400 milligrams sodium, 75 milligrams calcium, 61 grams total carbohydrates, 6 grams protein
- Recipe from Hershey's Cocoa