Mounds Cake Recipes

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.

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.

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).

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.

Steps:

• It's best to make this little beauty the day before you want to serve it. Make cake according to directions on package. Bake in a greased 9 by 13 inch cake pan. Allow to cool....make holes all over the cake. Hint....I use the end of a nut-picker to make the holes.
• Mix 3/4 can Eagle Brand sweetened condensed milk with 1 can cream of coconut. Mix well.
• Ever so slowly, pour mixture over top of cake. Cover with whipped topping and spread lots of coconut on top. Put in refrigerator and leave overnight. The liquid will make its way inside the cake, and it will stay moist for a week. Believe me....it won't last that long.

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 cup sugar, 1 cup 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 cup milk, the butter and 1 cup sugar. Add chocolate chips and stir until they are melted. Pour over second layer of cake and refrigerate overnight.

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.

Steps:

• Make Devils Food cake mix as directed in a 9x13 pan. While cake is cooking - bring milk and sugar to a boil - add marshmallow creme. Remove from heat and add coconut. Set aside.
• When cake is removed from oven, pour coconut topping over. Allow to cool to just warm (about 20-25 min).
• Melt chocolate chips with butter until creamy - smooth over top of cake. Refrigerate. Enjoy.

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.