Touchdown Cocoa Crunch Cake

Recipe Ingredients

		Cake
1 1/2 cups	93g / 3.3oz	All-purpose flour
1 cup	198g / 7oz	Sugar
1/4 cup	27g / 1oz	Cocoa
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/4 cup	59ml	Water
2 tablespoons	30ml	Vegetable oil
1 tablespoon	15ml	White vinegar
		Broiled Topping
1/4 cup	49g / 1.7oz	Butter or margarine - softened
1/4 cup	40g / 1.4oz	Light brown sugar
1/2 cup	73g / 2.6oz	Nuts - coarsely chopped
1/2 cup	46g / 1.6oz	Sweetened coconut flakes
3 tablespoons	45ml	Light cream or evaporated milk

Recipe Instructions

Heat oven to 350F. Grease and flour an 8-inch square baking pan.

In large bowl, stir together flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla; beat with a spoon or whisk just until batter is smooth and ingredients are well blended.

Pour batter into prepared pan.

Bake in a 350F oven for 35 to 40 minutes or until wooden pick inserted in center comes out clean.

Meanwhile, prepare broiled topping: In a small bowl, stir together all ingredients until well blended; spread on warm cake. Set oven to broil; place cake about 4 inches from the heat.

Broil 3 minutes or until top is bubbly and golden brown.

Remove from oven. Cool completely in pan on wire rack.

Source:
Hershey's Cocoa

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