• 2-1/4 cups sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1 cup buttermilk or sour milk *
  • 1/2 teaspoon salt
  • 1 cup plus 3 tablespoons butter or margarine , softened
  • 4 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water
  • COCONUT PECAN FROSTING (recipe follows)
  • Pecan halves (optional)
  • 2 cups all-purpose flour


  • 1. Heat oven to 350°F. Grease and flour three 9-inch round baking pans.
  • 2. 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.
  • 3. 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. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 3 egg yolks, slightly beaten
  • 1/2 cup (1 stick) butter or margarine
  • 1 teaspoon vanilla extract
  • 1-1/3 cups MOUNDS Sweetened Coconut Flakes
  • 1 cup chopped pecans
  • 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. About 2-2/3 cups frosting.
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