MOUNDS® BAR CAKE
Very rich and so yummy.
Provided by Dale Hughes
Categories Desserts Cookies Bar Cookie Recipes
Time 1h5m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
- Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
- Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
- Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.
Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g
PETER PAUL MOUND CAKE
A decadent chocolate cake, smothered with coconut filling and frosted with a rich and creamy chocolate icing. Tastes just like the candy bar!
Provided by Bryson Hatfield
Categories Chocolate
Time 55m
Number Of Ingredients 19
Steps:
- 1. Mix cake mix, pudding, oil, 4 eggs, milk and vanilla until smooth and creamy. Divide between 3 greased and floured 8 or 9" cake pans. Bake as directed on cake mix box. Cool thoroughly.
- 2. In a saucepan, combine butter, sugar and milk. Boil together for 4 minutes, stirring constantly. Add other ingredients and mix until smooth. Spread between layers and stack as you go.
- 3. Mix remaining ingredients together until smooth. Spread on top layer and over sides. Add more milk, if needed.
CHOCOLATE COCONUT MOUNDS CAKE
A yummy chocolate cake that tastes like my favorite Mounds candy bar. What could be better? Made easy with a cake mix. Enjoy!
Provided by Marie
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 857.9, Fat 52.6, SaturatedFat 32.1, Cholesterol 71.1, Sodium 476.5, Carbohydrate 100.4, Fiber 8.1, Sugar 73.5, Protein 8.8
MOUNDS CAKE
This is just like a Mounds Candy Bar. Need I say more?? Please someone try this and tell me if I"m close.:-)
Provided by CoffeeB
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Make chocolate cake according to box directions.
- Heat marshmellows, milk, and sugar slowly until all melted.
- Stir in coconut and pour over cake.
- Frosting:.
- Heat sugar and milk and butter until boiling.
- Remove from heat and add chocolate chips.
- Frost.
Nutrition Facts : Calories 293.7, Fat 14.5, SaturatedFat 5.8, Cholesterol 39.1, Sodium 258.4, Carbohydrate 41.2, Fiber 1.2, Sugar 30.2, Protein 3.2
DIANE'S MOUND CAKE
This recipe was given to me in 1976 by a friend. I've changed it some to make it work for me. It has been so long I don't remember what changes I made but this is the way I make it now and have for 30 years. My kids love it. It makes a very impressive cake. It looks like it takes a lot of time but it doesn't really. By the time...
Provided by Diane Hughes
Categories Cakes
Time 1h15m
Number Of Ingredients 16
Steps:
- 1. Mix cake ingredients and bake in 2 9" layer pans. 28 min. at 350* or till they spring back when touched.
- 2. Cool 10 min. in pans on wire rack then turn out to cool completely. When cool, slice each layer across center to make 4 layers.
- 3. While your cake is baking and cooling cook in a large boiler the filling ingredients except COCONUT over low heat. Double boiler works good unless you have heavy bottom pans. When your marshmellows melt add 1 pkg. of the coconut and about half of the second one. Just to thicken the filling. It needs to soak into the cake so it will be moist so don't make it too thick.
- 4. The filling will go between the layers and on top. Don't put it on the top layer till after you frost sides. Frosting will go around the sides.
- 5. Melt butter with brown sugar and cocoa. Stir in 4 T milk and beat in powdered sugar with a hand mixer or hand blender. Use 2 T more milk if you need to make spreading consistency.
- 6. Frost around the sides only. If you can bring up a small lip at top edge it will keep the filling from running over the edge when you add it last.
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