Hershey'S Chocolatetown Bundt Cake
A rich, moist bundt cake featuring chocolate chips and vanilla, perfect for dessert or coffee gatherings, with a decadent mini chip glaze enhancing its sweetness.
Ingredients
Instructions
- Cream butter or margarine, sugar, brown sugar, and vanilla in a large mixer bowl until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder, and salt; add alternately with milk, beating after each addition. Stir in Hershey's mini chips.
- Pour into a well-greased and floured 12-cup Bundt pan.
- Bake at 350° for 65 to 70 minutes.
- Cool the cake in the pan for 15 minutes.
- Remove from pan and cool completely.
- Glaze with Satiny Mini Chip Glaze.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you're out of vanilla extract, you can substitute it with almond extract for a unique twist. To ensure even baking, rotate the Bundt pan halfway through the baking time. If you want to add a personal touch, experiment with different types of chips like peanut butter or dark chocolate chips.
Serving Suggestions
This Hershey's Chocolatetown Bundt Cake is delightful on its own but can be served with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. Pair it with coffee or a glass of milk for a comforting treat. For a fun twist, consider drizzling with chocolate sauce or serving with fresh berries to enhance the flavors.
Storage & Reheating
To store leftovers, wrap the cooled bundt cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped individually in plastic wrap and then in foil for up to 2 months. Thaw at room temperature when ready to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Hershey'S Chocolatetown Bundt Cake contains roughly 14 calories, with 0g protein, 2g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but be aware that it may change the texture slightly. The cake might turn out denser, so you might want to add a bit more liquid or reduce the flour slightly to maintain moisture.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using unsweetened applesauce, mashed bananas, or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg). This will help bind the ingredients while keeping the cake moist.
How can I ensure my bundt cake comes out of the pan easily?
To prevent sticking, make sure to thoroughly grease and flour the bundt pan before pouring in the batter. You can also use a baking spray that contains flour. Allow the cake to cool for a few minutes before inverting it onto a plate to help it release smoothly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).