Archive for February, 2011

This bundt cake is so moist and good, it doesn’t need frosting at all, and it only takes a few minutes to throw together.

* 2 cups sugar
* 1 3/4 cup all-purpose flour
* 3/4 cups Hershey’s Cocoa, plus a little more for dusting the pan
* 1/2 teaspoon salt
* 1 teaspoon baking powder
* 2 teaspoons baking soda
* 1 cup milk
1 tsp vinegar (white or apple cider)
* 1 cup freshly brewed strong black coffee
* 1/2 cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla
* Powdered sugar to dust the top

1. Preheat oven to 350. Butter a bundt pan very generously and dust the inside very well with cocoa powder. Set aside.
2. Sift together sugar, flour, cocoa powder, salt, baking powder and baking soda in a bowl. Set aside.
3. In another bowl, add the milk, vinegar, coffee, vegetable oil, vanilla and eggs one at a time. Mix with a mixer on low speed until everything is incorporated. Then, with the mixer still on low speed, slowly add in the dry ingredients. Once all of the flour mixture is added, mix the batter for a full four minutes on medium speed. The batter will be very runny, but it is important to mix for the full four minutes for your cake to have a really nice texture once it’s baked.
4. Pour the batter into the bundt pan and bake for 45-55 minutes, or until a cake tester comes out clean. Allow to cool to room temperature on a wire rack before taking it out of the pan—if you try too early before it’s cool, the cake will fall apart. Then, dust the top generously with powdered sugar and serve.


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