Touchdown cocoa crunch cake

Yield: 9 Servings

Measure Ingredient
\N \N Cake:

1½ Cups Flour, All-Purpose 1 Cup Suar ¼ Cup Cocoa 1 Teaspoon Baking Powder ½ Teaspoon Salt ¼ Cup Water 2 Tablespoons Vegetable Oil 1 Tablespoon White Vinegar Broiled Topping (Recipe Below) Broiled Topping: ¼ Cup Butter Or Margarine -- softened ¼ Cup Light Brown Sugar ½ Cup Nuts -- coarsely chopped ½ Cup Sweetened Coconut Flakes 3 Tablespoons Light Cream Or Evaporated Milk Heat oven to 350 degrees. Grease and flour an 8-inch square baking pan. In large bowl, sitir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a spoon or whisk just until batter is smooth and ingredients are well blended. pour batter into prepared pan. Bake in a 350-degree oven for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare broiled topping: In a small bowl, stir together all ingredients until well blended; spread on warm cake. Set oven to broil; place cake about 4 inches from the heat. broil 3 minutes or until top is bubbly and golden brown.

Remove from oven. Cool completely in pan on wire rack.

Recipe By : Hershey's Cocoa File

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