Yield: 1 cake
Measure | 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 \N | Eggs slightly beaten |
2 teaspoons | Vanilla extract |
1½ cup | HERSHEY'S Semi-Sweet Chocolate Chips, divided |
\N \N | Vanilla frosting |
2¾ cup | MOUNDS Sweetened Coconut Flakes, divided (2 1/4 cup yellow, 1/2 cup orange) |
\N \N | Food coloring |
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