Every Fourth of July celebration needs the perfect patriotic dessert. This chocolate cocoa bundt cake is a great option. Top it with fresh strawberries, blueberries and powdered sugar for a red white and blue effect that makes this the easy summer dessert your party needs.
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
Beat butter, sugar, eggs and vanilla in large bowl until fluffy; beat in sour cream. Stir baking soda into buttermilk; set aside. Stir together flour, cocoa and salt; add alternately with buttermilk mixture to butter mixture. Beat 2 minutes on medium speed of mixer. Pour batter into prepared pan.
Bake 45 to 50 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Place cake on serving plate. Sift powdered sugar on top and sides of cake. Serve with blueberries, strawberries and whipped cream , if desired.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
Nutrition information does not include optional ingredients.