| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cakes | 12 | Servings | |
INGREDIENTS
| 1 2/3 | c | All-purpose flour |
| 1 1/2 | c | Sugar |
| 1/2 | c | Hershey cocoa |
| 1 1/2 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 2 | Eggs | |
| 1/2 | c | Shortening |
| 1 1/3 | c | Buttermilk or sour milk * |
| 1 | ts | Vanilla |
| Chocolate glaze (recipe foll ws) |
INSTRUCTIONS
Heat oven to 350 degrees. Generously grease and flour 12 cup 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 tbsp vinegar plus milk to equal 1 1/2 cups From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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