1 cup margarine
1 cup brown sugar
1 cup white sugar
1 cup HERSHEY'S Cocoa
2 eggs
1 teaspoon vanilla extract
1 cup HERSHEY'S Cocoa
1 cup HERSHEY'S Milk Chocolate-Mousse Glaze
2 cups milk
1 1/2 cups flaked coconut
1/2 cup white chocolate chips
1/4 cup butter
1 cup vanilla praline
1 cup HERSHEY'S Moon Bars (optional)
1 cup HERSHEY'S Milk Chocolate Mousse
1/2 cup HERSHEY'S Milk Chocolate-Mousse Glaze
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 3-inch round pans.
Combine margarine, brown sugar, white sugar and cocoa; beat well. Beat in eggs and vanilla extract.
Pour mixture into prepared pans. Bake in preheated oven for 60 minutes. Cool completely before frosting.
To make the Frosting: In large mixing bowl, mix cocoa, HERSHEY'S Milk Chocolate-Mousse Glaze, and butter until smooth, then beat in chocolate chips and butter until evenly blended. Stir and apply to cake.
To cut chocolate icing into squares: Line molding with an 8-inch square of waxed paper. Cut squares 8 inches in width. Place square over waxed paper. Fill molding with 1/2 cup cocoa mixture. Pour chocolate inside molding. Refrigerate 2 hours or overnight, or until chocolate is set. Refrigerate remaining chocolate ice cream.
To make chocolate glaze: In small bowl, mix macaroni and cappuccino. Add cocoa mixture, chocolate, cocoa and 1 cup HERSHEY'S Milk Chocolate Mousse Glaze. Refrigerate for 15 minutes.