Crunchy Topped Cocoa Cake
1-1/2 cups all-purpose flour
1 cup sugar
1/4 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 cup (1/2 stick) butter or margarine, softened
1/2 cup packed light brown sugar
1/2 cup coarsely chopped nuts
1/2 cup MOUNDS Sweetened Coconut Flakes
3 tablespoons light cream or evaporated milk
Heat oven to 350°F.
Grease and flour 8-inch square baking pan.
Stir together flour, sugar, cocoa, baking soda and salt in large bowl.
Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean.
Meanwhile, prepare BROILED TOPPING:
Stir together all ingredients in small bowl until well blended.
About 1 cup topping.
Spread on warm cake.
Set oven to Broil; place pan about 4 inches from heat.
Broil 3 minutes or until top is bubbly and golden brown.
Remove from oven.
Cool completely in pan on wire rack.