Ingredients Jump to Instructions ↓

  1. 3 cups all-purpose flour

  2. 2 cups granulated sugar

  3. 2/3 cup HERSHEY'S Cocoa

  4. 2 teaspoons baking soda

  5. 1 teaspoon salt

  6. 2 cups water

  7. 2/3 cup vegetable oil

  8. 2 large eggs

  9. 2 tablespoons white vinegar

  10. 2 teaspoons vanilla extract

  11. 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips

  12. 1/2 cup MOUNDS Sweetened Coconut Flakes

  13. 1/2 cup chopped nuts Cream Cheese Filling (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.

  2. Prepare Cream Cheese Filling; set aside.

  3. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, eggs, vinegar and vanilla; beat on medium speed of mixer 2 minutes or until well blended.

  4. Pour 3 cups batter into prepared pan. Gently drop Cream Cheese Filling onto batter by heaping teaspoonfuls. Carefully spoon remaining batter over filling.

  5. Combine chocolate chips, coconut and nuts; sprinkle over top of batter.

  6. Bake 50 to 55 minutes or until wooden pick inserted into cake center comes out almost clean and cake starts to crack slightly. Cool completely in pan on wire rack. Cover; store leftover cake in refrigerator.

  7. Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred.

  8. Beat cream cheese and sugar in medium bowl until well blended.

  9. Beat in egg and vanilla.

  10. Add melted chocolate, beating until well blended.


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