Cocoa-coconut snackin' cake
9 Servings
Ingredients
| Quantity | 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 | Eggs; slightly beaten | |
| 1 | cup | Mounds Sweetened Coconut Flakes |
| ½ | cup | Chopped nuts |
| Powdered sugar (optional) | ||
Directions
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