The best delicious Fuzzy Baby Chick Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fuzzy Baby Chick Cake recipe today!
Hello my friends, this Fuzzy Baby Chick Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fuzzy Baby Chick Cake is amazingly delicious, and addictive, everyone will be asking for more Fuzzy Baby Chick Cake.
What Makes This Fuzzy Baby Chick Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fuzzy Baby Chick Cake.
Ready to make this Fuzzy Baby Chick Cake Recipe? Let’s do it!
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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
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