Peter Paul Mound Cake Recipe 425

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:

• 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:

• 1. Mix cake mix, pudding, oil, 4 eggs, milk and vanilla until smooth and creamy. Divide between 3 greased and floured 8 or 9" cake pans. Bake as directed on cake mix box. Cool thoroughly.
• 2. In a saucepan, combine butter, sugar and milk. Boil together for 4 minutes, stirring constantly. Add other ingredients and mix until smooth. Spread between layers and stack as you go.
• 3. Mix remaining ingredients together until smooth. Spread on top layer and over sides. Add more milk, if needed.

Steps:

• 1. CAKE: Add baking soda to buttermilk & set aside. Sift flour, baking powder, salt & cocoa together & set aside. Cream shortening & sugar, then add eggs. To this sugar mixture, alternate adding the flour mixture & buttermilk. Bake in preheated oven in three 9" cake pans, which have been greased & sprinkled with cocoa (not flour) @ 350 for approx 25 min or until tests done. Cool layers completely.
• 2. FILLING: Slowly boil together the sugar & milk for about 5 min. Add marshmallows & coconut & stir until marshmallows have melted. Cool this mixture before you assemble the cake.
• 3. ICING: Slowly melt butter in saucepan. Once melted & still hot, add chocolate chips & stir to melt the chips. Let cool to spreading consistancy but be sure to not let it get too cool do it will harden before you finish icing the cake.
• 4. NOTE: You can use any chocolate icing on this cake. Also, you can add nuts to your favorite chocolate icing.

Steps:

• Bake cake as directed and split into 4 layers. Heat sugar, milk and marshmallows in saucepan until marshmallows melt. Stir in large package of coconut. Spread between cake layers. Frost top and sides with chocolate icing.

Steps:

• 1. CAKE: Mix and bake in 3 layers as directed on box. Let cool completely and split each layer, making a total of 6 layers.
• 2. FILLING: Mix sugar, milk, and marshmallows. Heat slowly until marshmallows are melted and filling has thickened somewhat. Let cook. When cool, add coconut and mix well. Spread between layers.
• 3. ICING: Mix all ingredients and cook until of spreading consistency. Spread completely over cake to seal in the moisture.