Fuzzy baby chick cake
1 cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1½ | cup | Sugar |
| ½ | cup | HERSHEY'S Cocoa |
| 1½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Powdered instant coffee |
| 1 | cup | Hot water |
| ½ | cup | Butter or margarine, melted |
| 2 | Eggs slightly beaten | |
| 2 | teaspoons | Vanilla extract |
| 1½ | cup | HERSHEY'S Semi-Sweet Chocolate Chips, divided |
| Vanilla frosting | ||
| 2¾ | cup | MOUNDS Sweetened Coconut Flakes, divided (2 1/4 cup yellow, 1/2 cup orange) |
| Food coloring | ||
Directions
Heat oven to 350'F. Grease and flour two 9" round baking pans. In large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with butter, eggs and vanilla. Stir until smooth. Set aside 1 chocolate chip; stir in remaining chips. Spread batter into prepared pans. Bake 20-25 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire racks. Cool completely. Cut and assemble cake layers according to diagram. Frost cake with vanilla or yellow- and orange-tinted frosting. Press yellow-tinted coconut onto chick body and orange-tinted coconut onto beak and foot. Place reserved chip point side down for eye. Garnish as desired.
* To tint coconut: In small bowl, combine ½ teaspoon water and a few drops food color. With fork, toss until evenly tinted.
Submitted By MICHAEL ORCHEKOWSKI On 08-14-95