Cinnamon-Spiced Chocolate Tamales

• 52 corn husks
• 7 cups prepared tamale dough (with 2 Tbsp. cinnamon sugar mixed in with dough)
• 1-1/2 pkg. (12 oz. each) BAKER'S Semi-Sweet Chocolate Chunks (about 3 cups)
• 1 cup BAKER'S ANGEL FLAKE Coconut

1. Soak corn husks in hot water 30 min.
2. ; drain.
3. Spread 2 Tbsp.
4. tamale dough into 3x2-inch rectangle down center of each husk, leaving about 2 inches at top of husk.
5. Spoon 1 Tbsp.
6. chocolate chunks and 1 tsp.
7. coconut down center of each husk; fold over sides and both ends of husk to enclose filling.
8. Steam in a tamalera 1 hour or until done, adding water when needed.
9. (Tamales are cooked when they pull away from husks.)
10. Cool slightly.

corn husks, tamale, chocolate, s angel

Taken from www.kraftrecipes.com/recipes/cinnamon-spiced-chocolate-tamales-62903.aspx (may not work)