Cocoa-Coconut Snackin' Cake Recipe

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Cocoa-Coconut Snackin' Cake Ingredients

1/4 cup butter or margarine, melted
1/3 cup hershey's cocoa
8 oz dairy sour cream
1 1/4 cup all-purpose flour
1 cup sugar
3/4 tsp baking soda
1/4 tsp salt
2 eggs, slightly beaten
1 cup mounds sweetened coconut - flakes
1/2 cup chopped nuts
1 powdered sugar (optional)

A Recipe for
Cocoa-Coconut Snackin' Cake

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Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

Cocoa-Coconut Snackin' Cake

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Cocoa-Coconut Snackin' Cake 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

Serves: 9

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Cocoa-Coconut Snackin' Cake Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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