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Cocoa-Coconut Snackin' Cake




Source of Recipe


Allrecipes, Submitted by Hershey's Kitchens


Recipe Introduction


An easy to make chocolate cake that's loaded with coconut and pecans. Makes 1 – 9” square cake layer (9 servings).


List of Ingredients




1/4 cup butter, melted
1/3 cup HERSHEY'S ® Cocoa Powder
1 (8 ounce) container sour cream
1 1/4 cups all-purpose flour
1 cup white sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup MOUNDS ® Sweetened Coconut Flakes
1/2 cup chopped pecans

Recipe



1 Heat oven to 350°F. Grease 9-inch square baking pan.
2 In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread
batter into prepared pan.
3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings.