Coconut Dark Chocolate Mounds Recipes

Steps:

• 1. Mix the coconut, condensed milk, and powdered sugar together. Wet your hands and transfer the mixture to a sheet of wax paper. Roll into a log. Place in refrigerator for 1 hour.
• 2. Mix the melting chips with the butter and microwave 30 seconds at a time stirring until smooth and glossy.
• 3. Dip each mound in the chocolate and place on wax paper until hardened. Enjoy

Steps:

• Prepare cake mix according to package directions and bake in a 9 x 13 greased and floured pan.
• During the last minutes of baking, bring to a boil, 1 c sugar, 1 c milk and marshmallows.
• Watch closely, it burns easily.
• Remove from heat and stir in coconut.
• Pour over cake as soon as it comes out of the oven.
• For frosting, bring to a boil, 1/2 c milk, the butter and 1 c sugar.
• Add chocolate chips and stir until they are melted.
• Pour over second layer of cake and refrigerate overnight.

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
• Cool cakes completely.
• Filling: In a saucepan over medium heat, combine butter and evaporated milk.
• Bring to a boil.
• Add the marshmallows and stir until melted and smooth.
• Stir in coconut. Let coconut mixture cool completely before assembling cake.
• Assemble the cake: Place bottom layer on serving plate.
• Spread with entire coconut filling.
• Cover top and sides with fudge frosting.
• Refrigerate.
• Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.

Steps:

• Coconut Sauce: In heavy saucepan, combine sweetened condensed milk, egg yolks and butter.
• Over medium heat, cook and stir until thickened and bubbly, about 8 minutes.
• Stir in remaining ingredients.
• Serve warm.
• Refrigerate leftovers.
• Dark Chocolate Sauce: In a sauce pan combine sugar, corn syrup and egg.
• Add chocolate.
• Cook over medium heat stirring constantly until mixture comes to full boil.
• Boil and stir for three minutes.
• Remove from heat and let stand for 5 minutes.
• Gradually stir in milk and vanilla.
• Refrigerate leftovers.
• Place 1 scoop of vanilla ice cream in a sundae dish or small bowl.
• Cover with 2 tbls.
• of hot coconut sauce and 2 tbls of hot dark chocolate sauce.
• Top with whipped cream, mixed nuts and a cherry.
• There is enough sauce for about 15 servings.