Tuesday, December 29, 2009

Food: December 2009, Happy New Year

Going to a New Year's dinner party this year and need something to bring?  I am bringing a chocolate bundt cake from the tried and true Hershey's recipe that one of my cousins and my neighbor swear by!  Read below for the recipe.  My New Year's twist, I add a white chocolate glaze over the top of the cake and sprinkle with white sanding sugar and luster pearls for an evening sparkle that matches your JCrew champagne sequined tank-T .

2 cups sugar
1-3/4 cups all-purpose flour (I sift this to lighten)
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup canola oil
2 teaspoons vanilla extract
1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into greased bundt pan. 

3. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes before removing from pans to wire racks. Cool completely. 

Make the glaze: Place 4 oz. white chocolate chopped in a bowl. Heat 1/2 cup cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add 2 tablespoons softened butter, mix until smooth. Let stand, stirring occasionally, until slightly thickened. Pour glaze over cooled cake. Sprinkle with Sanding Sugar and Luster Pearls.


  1. one of my friends tried the glaze this week and had a hard time getting the consistency right. If its doesn't work for you - just put one cup of confectioners sugar sifted in a mixer and add 1/2 cup heavy cream and one teaspoon vanilla. Mix and add more cream as necessary to get the glaze type texture which is like a runny icing. Kristen Varsames Tyson