Fuzzy baby chick cake

1 cake

Ingredients

Quantity Ingredient
2½ cup All-purpose flour
1½ cup Sugar
½ cup HERSHEY'S Cocoa
1½ teaspoon Baking soda
½ teaspoon Salt
2 teaspoons Powdered instant coffee
1 cup Hot water
½ cup Butter or margarine, melted
2 Eggs slightly beaten
2 teaspoons Vanilla extract
1½ cup HERSHEY'S Semi-Sweet Chocolate Chips, divided
Vanilla frosting
2¾ cup MOUNDS Sweetened Coconut Flakes, divided (2 1/4 cup yellow, 1/2 cup orange)
Food coloring

Directions

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 ½ teaspoon water and a few drops food color. With fork, toss until evenly tinted.

Submitted By MICHAEL ORCHEKOWSKI On 08-14-95

Related recipes