Recipe: Hershey's 1,001 Cocoa Bundt Cake with Chocolate Mirror Glaze, Chooclate Sauce, or Cocoa Cream Frosting

HERSHEY'S 1,001 COCOA BUNDT CAKE

1/2 cup plus 1 tablespoon unsalted butter, divided
1 cup plus 1 tablespoon Hershey's Cocoa, divided
1 3/4 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
3 large eggs
1 cup buttermilk
1 cup strong coffee or 2 teaspoons instant coffee dissolved in 1 cup boiling water
1 teaspoon vanilla
COCOA MIRROR GLAZE:
1 1/2 cups heavy cream
1 1/2 tablespoons honey or corn syrup
1 1/2 cups Hershey's Cocoa
1 1/2 cups sugar
3 tablespoons unsalted butter
2 tablespoons vanilla

Preheat oven to 350 degrees. Position oven rack at center of oven. Brush a 12-cup nonstick bundt pan lightly with 1 tablespoon softened butter and dust pan generously with 1 tablespoon cocoa, tapping out excess.

Sift dry ingredients into a large mixing bowl.

Melt and cool the 1 stick 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 overbake.)

Cool 15 minutes; remove from pan. Cool completely.

Frost with Cocoa Mirror Glaze or dust with confectioner's sugar before serving. Cake can be made several days ahead and refrigerated. Remove from refrigerator about 1/2 hour before serving.

Serves 12
Source : Hershey's

VARIATIONS:

COCOA MINCEMEAT BUNDT CAKE:
Add 1 cup mincemeat to batter along with wet ingredients. Bake 50 to 60 minutes.

COCOA BANANA BUNDT CAKE:
Replace the coffee with 1 1/2 cup banana puree (about 1 lb. very ripe bananas). Bake 50 to 60 minutes.

COCOA RASPBERRY BUNDT CAKE:
Replace the coffee with 1 cup melted raspberry jam. Bake 50 to 60 minutes.

COCOA PUMPKIN BUNDT CAKE:
Replace coffee with 1 cup canned pumpkin puree, 1/2 cup honey, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg. Bake 50 to 60 minutes.

FOR COCOA MIRROR GLAZE:
Place cream in a heavy-bottomed saucepan over low heat. Stir in honey or corn syrup.

Sift together the cocoa and sugar and add to the pan. Add butter. Stir mixture over low heat for about 10 minutes, until smooth. Do not boil.

Stir in vanilla. Pass glaze through fine strainer. Use while still warm. (Leftover glaze will keep for a week in a sealed container in the refrigerator.) Makes 3 cups

TO GLAZE CAKE:
Place cake on cardboard base that has been trimmed to fit bottom of cake, including a hole in the center. Place on cake rack positioned over a baking sheet. Pour warm chocolate glaze generously over cake to coat completely. Refrigerate for 30 minutes until glaze is set. If desired, reheat remaining glaze and repeat process to give cake a second coating. Chill to set glaze. Refrigerate cake until 1/2 hour before serving.

OPTIONAL CHOCOLATE SAUCE:
Reheat remaining glaze and thin with 2-3 tablespoons heavy cream. Serve sauce with cake.

OPTIONAL COCOA CREAM FROSTING:
Chill remaining glaze for about 30 minutes or until just beginning to firm up. Whip until light and fluffy. Place in piping bag and decorate cake.