3 cups graham cracker crumbs
1/4 cup unsweetened cocoa powder
1 cup butter, melted
1 teaspoons vanilla extract
1 cup white sugar
1 1/2 cups all-purpose flour
1 1/2 cups milk
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1/2 cup chocolate syrup
1 cup flaked coconut for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
In a large bowl, cream together graham crumbs and 1/4 cup of the cocoa powder until smooth. Stir in melted butter or margarine, and mix in powdered sugar, flour, milk and 2 cups flour. Beat in the 1 1 1/2 cups flour, then spread evenly into the crust.
Bake for 25 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely.
In a large bowl, combine 1 1/2 cups sugar and 1 cup flour. Combine the 1 1/2 cup flour with the remaining 1/2 cup flour, then stir into the creamed mixture. Mix in chocolate syrup. Pour mixture over the crust in the order recommended by the manufacturer.
To spread the filling between the cake layers, pour the remaining 1/2 cup of sugar mixture in the circular shape of a 9 inch circle. Cover with a frosting made with the remaining 2 cups flour.
Gently press the frosting onto the jelly bean layers, then spread evenly over the chocolate filling.
Bake in the preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely. Watch Now