Chocolate Mounds Cake

why make this recipe

This cake mixes chocolate, coconut, and marshmallow for a sweet, rich dessert. It is fast to make because it uses a cake mix. The taste is like a Mounds candy bar but in a cake form. It is a good choice for parties and family dinners.

introduction

This Chocolate Mounds Cake has three thin chocolate layers, a coconut-marshmallow filling, and a chocolate frosting that sets firm. It is simple to follow and makes a showy dessert. If you like rich coconut and chocolate treats, you might also enjoy chocolate chip cheesecake bars.

how to make Chocolate Mounds Cake

1. Mix the dark chocolate cake mix with oil, eggs, water, and 1 teaspoon vanilla as the cake mix package says.
2. Pour the batter into three greased and floured 9-inch pans. The layers will be thin.
3. Bake at 350ºF for 15–20 minutes or until a toothpick comes out clean. Cool in pans for ten minutes, then remove and cool fully on wire racks.
4. Make the filling: boil 1 cup granulated sugar and 1 cup milk in a saucepan. Add 1 teaspoon vanilla, 12 oz. coconut, and 15 marshmallows. Boil over medium heat for five minutes. Let cool slightly and spread between layers.
5. Make the frosting: combine 1/2 cup butter, 2/3 cup evaporated milk, 2 cups granulated sugar, and 6 oz. semi-sweet chocolate morsels in a saucepan. Bring to a boil and boil 2 minutes while stirring. Remove from heat and cool to spreading consistency. Frost the top and sides. The frosting will harden as it cools.

Ingredients :

• 1 dark chocolate cake mix (plus oil, eggs & water as directed)
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (for filling)
• 1 cup milk (for filling)
• 15 regular-sized marshmallows
• 1 teaspoon vanilla (for filling)
• 12 oz. sweetened coconut flakes
• 1/2 cup butter (for frosting)
• 2/3 cup evaporated milk (for frosting)
• 2 cups granulated sugar (for frosting)
• 6 oz. semi-sweet chocolate morsels

Directions :

1. Combine the ingredients for the cake mix, adding a teaspoon of vanilla extract.
2. Pour batter into three greased and floured 9-inch baking pans. The layers will be thin.
3. Bake at 350º for 15-20 minutes or until a toothpick inserted near the center comes out clean. Let cool in pans for ten minutes. Remove from pans and cool completely on wire racks.
4. Make the filling by combining sugar and milk in a saucepan and bring to a boil. Add vanilla, coconut, and marshmallows and boil over medium heat for five minutes. Let cool slightly and spread between cake layers.
5. Combine the frosting ingredients (butter, evaporated milk, 2 cups sugar, and semi-sweet morsels) in a saucepan. Bring to a boil and boil for 2 minutes, stirring constantly. Remove from heat and cool until spreading consistency. The frosting will harden as it cools. Frost top and sides of the cake.

how to serve Chocolate Mounds Cake

Cut the cake into slices with a sharp knife. Serve at room temperature. A cold glass of milk or a cup of coffee goes well with it. Let the frosting set before cutting so slices keep their shape.

how to store Chocolate Mounds Cake

Cover the cake lightly with plastic wrap or place it in an airtight container. Store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor. You can freeze slices wrapped well for up to 2 months.

tips to make Chocolate Mounds Cake

• Grease and flour pans well so thin layers come out clean.
• Cool the cake layers fully before adding the filling to prevent melting.
• Stir the filling constantly while boiling to avoid burning.
• Allow the frosting to cool a bit to a spreadable thickness; it will firm up after you spread it.
• Use a hot knife dipped in hot water and wiped dry for clean slices.

variation (if any)

• Use sweetened condensed milk instead of evaporated milk for a richer frosting texture.
• Add chopped almonds or sliced toasted coconut on top for extra crunch.
• Use mini marshmallows if you prefer smaller bits in the filling.

FAQs

Q: Can I use a homemade chocolate cake batter instead of a cake mix?
A: Yes. Use any chocolate cake batter that fills three 9-inch pans. Follow the same baking times and filling steps.

Q: Will the frosting stay hard if I refrigerate the cake?
A: Yes. The frosting firms at room temperature and will stay firm in the fridge. Bring the cake to room temperature before serving for best texture.

Q: Can I make this ahead for a party?
A: Yes. You can bake and assemble the cake a day ahead. Store it covered in the refrigerator and bring to room temperature before serving.

Q: What can I use instead of coconut?
A: Try chopped nuts or leave out the coconut entirely and add extra marshmallows for a different filling texture.

Q: Can I freeze the whole cake?
A: It is better to freeze individual slices wrapped well. Thaw in the fridge, then bring to room temperature to serve.

Chocolate Mounds Cake

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

A rich dessert combining chocolate, coconut, and marshmallow flavors, reminiscent of a Mounds candy bar in cake form.

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Ingredients

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• 1 dark chocolate cake mix (plus oil, eggs & water as directed)
• 1 teaspoon vanilla extract
• 1 cup granulated sugar (for filling)
• 1 cup milk (for filling)
• 15 regular-sized marshmallows
• 1 teaspoon vanilla (for filling)
• 12 oz. sweetened coconut flakes
• 1/2 cup butter (for frosting)
• 2/3 cup evaporated milk (for frosting)
• 2 cups granulated sugar (for frosting)
• 6 oz. semi-sweet chocolate morsels

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Instructions

1. Mix the cake mix with oil, eggs, water, and 1 teaspoon vanilla as directed.
2. Pour the batter into three greased and floured 9-inch pans.
3. Bake at 350ºF for 15–20 minutes or until a toothpick comes out clean. Cool in pans for ten minutes before removing to cool completely on wire racks.
4. For the filling, boil 1 cup granulated sugar and 1 cup milk in a saucepan. Add 1 teaspoon vanilla, 12 oz. coconut, and 15 marshmallows. Boil over medium heat for five minutes, then let cool slightly and spread between layers.
5. For the frosting, combine 1/2 cup butter, 2/3 cup evaporated milk, 2 cups granulated sugar, and 6 oz. semi-sweet chocolate morsels in a saucepan. Bring to a boil and boil for 2 minutes while stirring. Remove from heat and cool to spreading consistency before frosting the top and sides of the cake.

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Notes

Grease and flour pans well. Cool layers fully before adding filling to prevent melting. Refrigerate for better frosting firmness.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 30g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 30mg