Mounds Candy Bar Cake Recipes

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MOUNDS® BAR CAKE



Mounds® Bar Cake image

Very rich and so yummy.

Provided by Dale Hughes

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 15

Number Of Ingredients 12

1 cup butter
2 cups white sugar
4 eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 ½ cups confectioners' sugar
1 (16 ounce) package prepared milk chocolate frosting

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

MOUNDS CANDY BAR CAKE



Mounds Candy Bar Cake image

Make and share this Mounds Candy Bar Cake recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12

1 (18 ounce) package chocolate cake mix, baked in a 9 x 13-inch pan by the box directions
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
24 large marshmallows
1 cup sugar
1 cup milk
14 ounces coconut, frozen
1/4 cup milk
3/4 cup sugar
1/4 cup oleo
6 ounces chocolate chips

Steps:

  • Bake cake in a 9x13-inch cake pan by the package directions.
  • When cooled, split cake into 2 layers.
  • In a saucepan mix sugar, marshmallows and milk.
  • Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
  • Put the coconut mixture between split layers and on top; let cool.
  • Combine milk, sugar and oleo for topping; bring to a boil.
  • Stir chocolate chips in till melted.
  • Frost cake with this mixture and refrigerate overnight.
  • Yum Yum.

Nutrition Facts : Calories 747.5, Fat 44.3, SaturatedFat 25.4, Cholesterol 56.4, Sodium 450.6, Carbohydrate 89.7, Fiber 7.3, Sugar 63.7, Protein 8.1

MOUNDS POKE CAKE RECIPE - (4.1/5)



Mounds Poke Cake Recipe - (4.1/5) image

Provided by SMorrissey

Number Of Ingredients 5

1 box chocolate fudge cake mix
1 (14-ounce) can sweetened condensed milk
1 (6-ounce) can cream of coconut
1 (9-ounce) tub Cool Whip
1 (8-ounce) package frozen coconut flakes, thawed

Steps:

  • Bake cake using package directions in a 9×13-inch pan. Remove cake from oven. While still hot use a fork to poke holes in top of cake. In a bowl, combine sweetened condensed milk and cream of coconut. Pour mixture over cake, spreading evenly so it will soak into holes. Cool completely. Top with Cool Whip and then coconut flakes. Chill overnight

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