2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c HERSHEY’S Cocoa
1 1/2 ts Baking soda
1/2 ts Salt
2 ts Powdered instant coffee
1 c Hot water
1/2 c Butter or margarine, melted
2 Eggs slightly beaten
2 ts Vanilla extract
1 1/2 c HERSHEY’S Semi-Sweet
-Chocolate Chips, divided
Vanilla frosting
2 3/4 c MOUNDS Sweetened Coconut
-Flakes, divided (2 1/4 cup
-yellow, 1/2 cup orange)
Food coloring
Heat oven to 350’F. Grease and flour two 9″ round baking pans. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with
butter, eggs and vanilla. Stir until smooth. Set aside 1 chocolate
chip; stir in remaining chips. Spread batter into prepared pans. Bake
20-25 minutes or until cake springs back when touched lightly in
center. Cool 10 minutes; remove from pan to wire racks. Cool
completely. Cut and assemble cake layers according to diagram. Frost
cake with vanilla or yellow- and orange-tinted frosting. Press
yellow-tinted coconut onto chick body and orange-tinted coconut onto
beak and foot. Place reserved chip point side down for eye. Garnish
as desired.
* To tint coconut: In small bowl, combine 1/2 teaspoon water and a few
drops food color. With fork, toss until evenly tinted.
Yields
1 cake