MOUNDS POKE CAKE RECIPE - (4.1/5)
Provided by SMorrissey
Number Of Ingredients 5
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
MOUNDS POKE CAKE
Soft white cake drenched with sweetened condensed "poked" throughout. Topped with coconut and Mounds candy bars, this taste just like the classic candy!
Provided by Erin Table for Seven
Categories Cakes
Time 1h
Number Of Ingredients 5
Steps:
- Mix cake mix according to box directions in a 9 x 13 baking dish. Bake according to box directions.
- Once complete, let cake cool for about 5 minutes.
- Then, poke every inch of warm cake with the bottom of a wooden spoon.
- In a small mixing bowl, mix condensed milk and coconut extract.
- Slowly drizzle milk mixture over warm cake. Let is absorb for 5-8 minutes.
- Sprinkle candy bars over entire cake, then, coconut over candy bars.
- Let cake cool complete before cutting.
Nutrition Facts : Calories 371 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 16 grams fat, Fiber 3 grams fiber, Protein 6 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 166 milligrams sodium, Sugar 45 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
PETER-PAUL MOUNDS CAKE
This came from a cookbook my mother-in-law (Vera Duncan) put together. It was contributed to the cookbook by Debbie Crawford. We make it often for our friends and have gotten good reviews over it. Try it...you may like it...after all "...Sometimes you feel like a NUT...sometimes you Don't"
Provided by Chef Boy of Dees
Categories Dessert
Time 20m
Yield 1 cake
Number Of Ingredients 4
Steps:
- Mix and bake any chocolate cake mix of your choice or make a sheet cake.
- Let cool.
- Cook the coconut, sugar, milk and marshmallows until the marshmallows are melted and pour over the cake.
- Let cool.
- Frost with chocolate icing (either homemade or canned).
Nutrition Facts : Calories 3890.4, Fat 265.4, SaturatedFat 232.8, Cholesterol 34.2, Sodium 400.8, Carbohydrate 391.8, Fiber 64.9, Sugar 275.7, Protein 38.3
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
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
PETER PAUL MOUNDS CAKE
The infamous candy bar disguised as a cake. UPDATE 3/15/13: The frosting came out soupy and the coconut texture was off. PLEASE DO NOT MAKE THIS RECIPE. IT'S NOT WORTH WASTING THE INGREDIENTS.
Provided by gailanng
Categories Dessert
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
- Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
- Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
- Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
- For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
- For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.
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