Title: Touchdown Cocoa Crunch Cake
Categories: None
Yield: 9 Servings

Cake:

1 1/2 Cups Flour, All-Purpose 1 Cup Suar 1/4 Cup Cocoa 1 Teaspoon
Baking Powder 1/2 Teaspoon Salt 1/4 Cup Water 2 Tablespoons Vegetable Oil 1
Tablespoon White Vinegar Broiled Topping (Recipe Below) Broiled
Topping: 1/4 Cup Butter Or Margarine -- softened 1/4 Cup Light Brown
Sugar 1/2 Cup Nuts -- coarsely chopped 1/2 Cup Sweetened Coconut Flakes 3
Tablespoons Light Cream Or Evaporated Milk

Heat oven to 350 degrees. Grease and flour an 8-inch square baking pan. In
large bowl, sitir 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 350-degree 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.

Recipe By : Hershey's Cocoa

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip