Recipe - Hersheys 100th Anniversary Recipes

One half cup Plus 1 Tb Unsalted butter,
Divided
1 cup Plus 1 Tb Cocoa, divided
1 Three fourths cup All purpose flour
2 cup Sugar
2 teaspoon Baking soda
1 teaspoon Salt
3 Large eggs
1 cup Buttermilk
1 cup Strong coffee (or 2 tsp
Instant dissolved in 1 c
Boiling water
1 teaspoon Vanilla

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

2. 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 4555 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 overbake.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini