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® 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
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
" TASTES LIKE MOUNDS BAR " KAHLUA CAKE
This was made by a friend of mine who is in a recipe club and everyone loved it!! If you like mounds bar candy, you will love this cake!! Read all of the recipe before you start, it does take a while to make but OH MY GOD, it's worth it!!
Provided by babygirl65
Categories Dessert
Time 2h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat over to 350°F
- Put all ingredients for the cake in a bowl. Mix on low for 1 minute to combine. Scrape bowl.
- Mix on medium high for a full 3 minutes to make it light and fluffy.
- Spray an Angel tube pan or bundt pan with baker's spray. Pour batter in pan and bake for 45 to 50 minutes until done.
- Let cool in pan and then turn out onto you serving platter. While cake is cooling, make topping and frosting.
- Put chopped chocolate in heatproof bowl.
- Heat cream in a saucepan on medium high until it starts to boil.
- As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate.
- Stir until completely melted. Let it cool.
- When it gets to spreading consistency you want to coat your cake. (This will take a while, depending on the humidity).
- For the topping, combine sugar, cornstarch and salt to a heavy saucepan. Add the coconut milk and cream of coconut. Heat on medium heat and stir until smooth and starts to boil. Stir until it thickens, about 5 - 7 minutes. Keep stirring so that it does not stick to pan.
- Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut. Stir to combine. Let this cool completely. (It will start to look like the inside of a mounds bars).
- Take about a half cup of the topping and stuff it into the middle of the cake (the hole). Fill it to the rim and flatten off with a table knife.
- Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side. Spread smoothly along the side of cake.
- Take cake and put it in the refrigerator until the frosting firms up just like the candy bar. This will take about 30 minutes or so.
- After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake. Place back in the refrigerator for about 30 to an hour.
- I know that this sounds like a lot of work, but this cake is truly decadent!
Nutrition Facts : Calories 712.5, Fat 38, SaturatedFat 21.5, Cholesterol 59.5, Sodium 563.2, Carbohydrate 87.6, Fiber 2.7, Sugar 68, Protein 5.6
MOUNDS BALLS
I make these bite-sized treats as gifts for friends-and I get lots of thank-you notes in return. The mailman doesn't mind delivering them, though. He gets a box of candy, too! We have three generations of family working together on our dairy farm in the "thumb" of Michigan. Everyone agrees these milky morsels promote our product deliciously. -Kathy Dorman, Snover, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 7 dozen candies.
Number Of Ingredients 12
Steps:
- In bowl, cream together butter and sugar. Add coconut, milk, walnuts and vanilla; stir until blended. Chill until slightly firm; roll into walnut-sized balls. Insert a toothpick in each ball. Place balls on baking sheets; freeze. In double boiler over simmering water, melt chocolate chips, chocolate squares and paraffin wax. Keep warm over hot water. Using picks as handles, dip frozen balls into chocolate mixture; stick picks upright into was paper-covered Styrofoam sheet. Chill until firm. Remove picks and package candy in individual paper liners. (May also be frozen.)
Nutrition Facts : Calories 111 calories, Fat 7g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 18mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.
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