An easy to make chocolate cake that's loaded with coconut and pecans.
INGREDIENTS (for 9 servings):
- 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
Heat oven to 350 F. 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.