This was my family's go-to holiday cake even before we found the foolproof recipe. It comes, of all places, from a Hershey's cookbook and makes a moist, flavorful base for a deep chocolate glaze. If you want to be true to the authentic Mama Louie spirit, carry a carton of whipping cream and a mixer to wherever you take the cake, so that fresh whipped cream may be served.
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk or sour milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee
- Pre-heat oven to 350
- Grease and flour bundt pan
- Stir together dry ingredients in large bowl
- Add wet ingredients
- Beat on medium speed for about two minutes (makes a very thin batter)
- Pour into bundt pan
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes, then move to rack.
- Cool completely. Pour glaze (recipe follows) over top.
- In small saucepan bring 1/4 cup sugar and 1/4 cup water to a rolling boil. Stir until sugar is dissolved, then remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Whisk until chips are melted and mixture is smooth. Cool until slightly thickened. Makes about 2/3 cup glaze.