An easy to make chocolate cake that’s loaded with coconut and pecans.
Cocoa-Coconut Snackin’ Cake
- 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
1 Heat oven to 350 F. Grease 9-inch square baking pan.
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.
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.