3 cups white sugar
1/2 cup shortening
1 cup all-purpose flour
1 1/2 cups milk
1 teaspoon vanilla extract
2 eggs, beaten
1/2 teaspoon salt
1 1/2 cups butter
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup HERSHEY'S Cocoa Powder
1 cup flaked coconut
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 cup chocolate syrup
1/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup HERSHEY'S Cocoa Powder
Grease and flour two 9-inch round cake pans. Cut one layer of the cake into two pieces, forming the layers of the cake. Press the pieces onto the prepared pans.
Heat shortening in a large saucepan or in the microwave, stirring constantly, until melted. Remove from heat and stir into cake batter. Pour into prepared pans. Beat cream cheese and sugar into shortening mixture until light and fluffy. Beat in flour, salt, cocoa and eggs. Beat in cocoa mixture until well blended.
Beat the butter and vanilla in small bowl until light and fluffy. Beat the flour mixture in small bowl until light and fluffy. Stir in chocolate chips, cocoa cream and chocolate syrup until well blended. Beat the HERSHEY'S Cocoa Powder into the shortening mixture, stirring just until incorporated. Spread batter onto the prepared pans. Frost top and sides of each cake piece with chocolate glaze. Garnish with coconut and 1/2 cup chocolate glaze. Refrigerate for at least one hour.