Cocoa-coconut snackin' cake

Yield: 9 Servings

Measure Ingredient
¼ cup Butter or margarine; melted
⅓ cup Hershey's Cocoa
8 ounces Dairy sour cream
1¼ cup All-purpose flour
1 cup Sugar
¾ teaspoon Baking soda
¼ teaspoon Salt
2 \N Eggs; slightly beaten
1 cup Mounds Sweetened Coconut Flakes
½ cup Chopped nuts
\N \N Powdered sugar (optional)

Heat oven to 350øF. Grease 9-inch square baking pan. 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. 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.

[Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias

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