Cocoa Crater Cake

3 tb Hershey's cocoa

2/3 c Powdered sugar

1 tb Milk

1/4 ts Vanilla extract

1 3/4 c All-purpose flour

1 1/2 c Granulated sugar

2/3 c Hershey's cocoa

1 1/2 ts Baking soda

1 ts Salt

1 1/2 c Dairy sour cream

1/2 c Butter or margarine;

-softened 2 Eggs

1 ts Vanilla extract

1/2 c Chopped nuts

1. Heat oven to

350 F. Grease and flour

13x9x2-inch baking

pan. Prepare CRATER FILLING. 2. In large bowl, stir together flour, sugar, cocoa,

3 minutes, scraping bowl occasionally. Pour batter into prepared pan.

3. Drop half teaspoonfuls of filling

1 inch apart over top

4. Bake

35 to 40 minutes or until wooden pick inserted in

12 to 15 servings. CRATER FILLING:

1. In small saucepan over low heat, melt butter. Add

cocoa, stirring constantly until blended and smooth. 2. In small mixer bowl, combine powdered sugar, milk and