Fuzzy Baby Chick Cake
Butter or margarine,
Semisweet chocolate chips,
Sweetened coconut flakes,
divided (2 1/4 cup yellow, 1/2 cup orange)
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. To tint coconut: In small bowl, combine 1/2 teaspoon water and a few drops food color. With fork, toss until evenly tinted. Place reserved chip point side down for eye. Garnish as desired.
Heat oven to 350 F. Grease and flour two 9" round baking pans.
Diagram was not included with the recipe so please use your imagination!