Crunchy Topped Cocoa Cake

Crunchy Topped Cocoa Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories300
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  Amount Per Serving % DV *
Calories300
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat6 g30% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium250 mg10% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars23 g
Protein3 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron8% DV
  • 1 cup water
  • BROILED TOPPING (recipe follows)
  • 1/4 cup HERSHEY'S Cocoa
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup vegetable oil plus 2 tablespoons
  • 1 tablespoon white vinegar
  • 1 teaspoon baking soda

Directions

  • 1. Heat oven to 350°F. Grease and flour 8-inch square baking pan.
  • 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.
  • 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 12 servings.
  • BROILED TOPPING
  • 1/4 cup (1/2 stick) butter or margarine, softened
  • 1/2 cup packed light brown sugar
  • 1/2 cup coarsely chopped nuts
  • 1/2 cup MOUNDS Sweetened Coconut Flakes
  • 3 tablespoons light cream or evaporated milk
  • Stir together all ingredients in small bowl until well blended. About 1 cup topping.
Ingredients sitting on a table

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