Coconut Fudge Cake

INGREDIENTS:

• 1 c. brown sugar
• 2/3 c. butter
• 4 eggs
• 1/2 c. cocoa
• 1/2 c. hot water
• 2 1/2 c. flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. sour milk
• 1 tsp. vanilla

Topping:

• 5 Tbsp. hot coffee
• 1 c. chocolate chips
• 2 c. coconut

DIRECTIONS:

Use 9×13 pan. Cream butter and sugar. Add eggs and beat well. Dissolve cocoa in hot water. Add to creamed mixture. Add flour, salt and soda alternately with sour milk. Topping: In a small saucepan combine hot coffee with chocolate chips until melted. Add coconut. Drop by tablespoons over batter in pan. Bake at 350° for 35-45 minutes. You can frost with brown sugar frosting or frosting of your choice. If you need to make 1 c. sour milk: 1 c. minus 1 T. sweet milk and 1 T. lemon juice or vinegar (allow to stand 20 minutes at room temperature)