Ingredients Jump to Instructions ↓

  1. 1/4 cup HERSHEY'S Cocoa

  2. 1/2 cup boiling water

  3. 1 cup plus 3 tablespoons butter or margarine, softened

  4. 2 1/4 cups granulated sugar

  5. 4 large eggs

  6. 2 cups all-purpose flour

  7. 1 teaspoon baking soda

  8. 1/2 teaspoon salt

  9. 1 cup buttermilk or sour milk* Coconut Pecan Frosting (recipe follows) Pecan halves (optional garnish) Coconut Pecan Frosting :

  10. 1 (14-ounce) can sweetened condensed milk (not evaporated milk)

  11. 3 large egg yolks, slightly beaten

  12. 1/2 cup butter or margarine

  13. 1 teaspoon vanilla extract

  14. 1 1/3 cups MOUNDS Sweetened Coconut Flakes

  15. 1 cup chopped pecans

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans. Stir together cocoa and water in small bowl until smooth; set aside. Beat butter, sugar and vanilla in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together flour, baking soda and salt; add to butter mixture alternately with chocolate mixture and buttermilk, beating just enough to blend. Pour batter into prepared pans. Bake 25 to 30 minutes or until top springs back when touched lightly. Cool 5 minutes; remove from pans to wire racks. Cool completely. Prepare Coconut Pecan Frosting; spread between layers and over top. Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in vanilla, coconut and pecans. Cool to room temperature.


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