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Ingredientes
- 1 2/3 c. All-purpose flour
- 1 1/2 c. Sugar
- 1/2 c. Hershey cocoa
- 1 1/2 tsp Baking soda
- 1/2 tsp Baking pwdr
- 1 tsp Salt
- 2 x Large eggs
- 1/2 c. Shortening
- 1 1/3 c. Buttermilk or possibly sour lowfat milk *
- 1 tsp Vanilla Chocolate glaze (recipe foll ws)
Direcciones
- Heat oven to 350 degrees. Generously grease and flour 12 c. Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking pwdr and salt; add in remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 min, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 min or possibly till wooden toothpick inserted in center comes out clean. Cold 10 min; remove from pan to wire rack. Cold completely. Drizzle with Chocolate Glaze.* To sour lowfat milk: Use 1 1/2 tbsp vinegar plus lowfat milk to equal 1 1/2 c.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 12 servings | |
| Calories 271 | |
| Calories from Fat 89 | 33% |
| Total Fat 10.1g | 13% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 2.86g | |
| Cholesterol 36mg | 12% |
| Sodium 444mg | 19% |
| Potassium 71mg | 2% |
| Total Carbs 41.61g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.39g | 18% |
| Protein 4.39g | 7% |
