1/4 c Butter or margarine; melted
1/3 c Hershey’s Cocoa
8 oz Dairy sour cream
1 1/4 c All-purpose flour
1 c Sugar
3/4 ts Baking soda
1/4 ts Salt
2 Eggs; slightly beaten
1 c Mounds Sweetened Coconut
— Flakes
1/2 c Chopped nuts
Powdered sugar (optional)
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.
[Hershey’s is a registered trademark of Hershey Foods Corporation.]
[Recipe may be reprinted courtesy of the Hershey Kitchens.]
Meal-
Yields
9 Servings