Cocoa-Coconut Snackin' Cake Recipe

Ingredients
<br>- 1/4 cup butter, melted
<br>- 1/3 cup HERSHEY®'S Cocoa Powder
<br>- 1 (8 ounce) container sour cream
<br>- 1 1/4 cups all-purpose flour
<br>- 1 cup white sugar
<br>- 3/4 teaspoon baking soda
<br>- 1/4 teaspoon salt
<br>- 2 eggs, lightly beaten
<br>- 1 cup MOUNDS® Sweetened Coconut Flakes
<br>- 1/2 cup chopped pecans
<br><p></p>Directions
<br>step 1: Heat oven to 350 F.  Grease 9-inch square baking pan.
<br>step 2: 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.
<br>step 3: 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.
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Ingredients
- 1/4 cup butter, melted
- 1/3 cup HERSHEY®'S Cocoa Powder
- 1 (8 ounce) container sour cream
- 1 1/4 cups all-purpose flour
- 1 cup white sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1 cup MOUNDS® Sweetened Coconut Flakes
- 1/2 cup chopped pecans

Directions
step 1: Heat oven to 350 F. Grease 9-inch square baking pan.
step 2: 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.
step 3: 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.

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