MOUNDS CAKE

Introduction

There’s nothing quite like a dessert that combines chocolate and coconut, and this Mounds Cake is a perfect example. I first tried this recipe at a family gathering, and I could instantly tell it was a crowd-pleaser. The cake has a rich, fudgy base with a creamy coconut center, topped off with a layer of gooey chocolate fudge. My family loved it so much that it quickly became a go-to recipe for birthdays and holidays. The combination of textures – soft cake, chewy coconut, and crunchy pecans – really makes this dessert stand out. It’s a treat that’s easy to make, but the flavor will make you feel like a professional baker.

Why You’ll Love This MOUNDS CAKE

This Mounds Cake is perfect for anyone who loves chocolate and coconut. With its rich, decadent layers of chocolate cake, fluffy coconut filling, and smooth chocolate fudge topping, it’s the ultimate dessert for any occasion. Whether you’re hosting a holiday dinner or a casual get-together, this cake will impress your guests with both its flavor and presentation. It’s also quite easy to make, using a chocolate cake mix as the base and just a few simple ingredients to prepare the coconut and chocolate toppings. You can make it ahead of time and refrigerate it, making it a great option for busy holidays or dinner parties.

Ingredients

For the cake:

• 1 box chocolate cake mix
• 1 cup milk
• 1 cup sugar
• 12 oz flaked coconut
• 120 mini marshmallows
• 1 tsp vanilla extract
• 1/2 cup chopped pecans

For the fudge topping:

• 1/2 cup margarine
• 2 cups sugar
• 2 tbsp cocoa powder
• 12 oz evaporated milk

Instructions

1. Bake the cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Prepare the chocolate cake mix according to the instructions on the box, using 1 cup of milk and 1 cup of sugar. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before moving on to the next steps.
2. Prepare the coconut filling: In a large bowl, mix together the flaked coconut, mini marshmallows, and vanilla extract. Spread this coconut mixture evenly over the cooled cake.
3. Prepare the chocolate fudge topping: In a saucepan over medium heat, melt the margarine. Once melted, add the sugar, cocoa powder, and evaporated milk. Stir well and bring the mixture to a boil. Allow the fudge to simmer for 5-6 minutes, stirring constantly, until it thickens slightly. Remove from heat.
4. Assemble the cake: Pour the hot chocolate fudge mixture over the coconut layer. Immediately sprinkle the chopped pecans over the top of the fudge.
5. Chill and serve: Refrigerate the cake for at least 2 hours, allowing the layers to set and the fudge to firm up. Once chilled, slice and serve.

Nutrition Facts

• Servings: 12
• Calories per serving: 450

Preparation Time

• Total time: 3 hours (includes cooling and chilling)
• Prep time: 15 minutes
• Bake time: 25-30 minutes
• Chill time: 2 hours

How to Serve

• Serve chilled for the best texture and flavor.
• Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
• This cake also makes a great gift for friends and family – simply wrap it in plastic wrap and gift it in a pretty box.
• Enjoy it with a cup of coffee or hot cocoa for a perfect dessert pairing.
• Serve it on special occasions like birthdays, holidays, or family gatherings to wow your guests.

Additional Tips

1. For a richer flavor, try using a high-quality chocolate cake mix.
2. Toasting the pecans before sprinkling them on the cake adds an extra layer of flavor and crunch.
3. If you prefer a less sweet cake, use unsweetened coconut flakes instead of sweetened coconut.
4. You can make this cake a day ahead, as it stores well in the fridge.
5. For a fun twist, try adding a layer of chocolate chips or mini chocolate chunks to the coconut mixture before adding the fudge topping.

FAQ Section

1. Can I use a different type of cake mix?
   Yes, you can experiment with other cake mixes, such as yellow cake mix, but the chocolate cake mix gives the best flavor pairing.
2. Can I use butter instead of margarine?
   Yes, butter works just as well as margarine in the fudge topping for a richer flavor.
3. Can I use sweetened condensed milk instead of evaporated milk?
   Sweetened condensed milk would be too sweet for the fudge topping. It’s best to use evaporated milk for this recipe.
4. How do I store leftovers?
   Store any leftovers in an airtight container in the refrigerator for up to 3 days.
5. Can I freeze the cake?
   Yes, you can freeze the cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and foil before freezing. Thaw in the refrigerator before serving.
6. Can I make this cake without marshmallows?
   Yes, you can omit the marshmallows, but they add a nice chewy texture to the coconut layer.
7. What other nuts can I use instead of pecans?
   Walnuts or almonds would work well as substitutes for pecans in this recipe.
8. Can I use a different type of milk?
   Yes, you can use almond milk, soy milk, or oat milk as a substitute for regular milk in the cake batter.
9. What if I don’t like coconut?
   If you’re not a fan of coconut, you can omit it and use a different filling, like chocolate chips or a caramel layer.
10. Can I add more layers to this cake?
    You could add an extra layer of chocolate ganache or a cream cheese layer to make this cake even richer.

Conclusion

This Mounds Cake is a dessert that’s sure to please anyone with a sweet tooth, especially if they love chocolate and coconut. With its layers of rich chocolate cake, creamy coconut filling, and decadent chocolate fudge topping, it’s a treat that will have your guests coming back for seconds. Whether you’re preparing it for a family gathering, a holiday celebration, or just a casual dessert, this cake is both easy to make and irresistibly delicious. It’s one of those recipes that’s simple yet impressive – the perfect combination for any occasion.

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