Hershey's 1,001 Cocoa Bundt Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Plus 1 tbs unsalted butter divided
1 cup	110g / 3.9oz	Plus 1 tbs cocoa - divided
1 3/4 cups	109g / 3.8oz	All-purpose flour
2 cups	396g / 13oz	Sugar
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
3 teaspoons	15ml	Eggs (large)
1 cup	237ml	Buttermilk
1 cup	237ml	Strong coffee
1 teaspoon	5ml	Vanilla

Recipe Instructions

Preheat oven to 350F. Position oven rack in center of oven. Brush a 12 cup nonstick Bundt pan lightly with 1 tbs butter and dust pan generously with 1 tbs cocoa, tapping out excess.

Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter.

Combine it with the other wet ingredients and mix into the dry ingredients at medium speed for 2 minutes. Pour batter into pan.

Bake for 45-55 minutes, or until cake pulls away from the sides of the pan and the top springs back lightly to the touch. (The center of the cake will still be slightly moist when tested; do not over-bake.

Source:
Mrs. Frank Duke, found in: River Road Recipes II

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