Mounds Cake

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Mounds Cake is a delightful dessert that combines rich chocolate with sweet coconut and fluffy marshmallows. Whether you’re celebrating a special occasion or just want to treat yourself, this scrumptious cake is sure to satisfy your sweet tooth. With its layers of chocolate fudge and coconut topping, it’s a showstopper that’s surprisingly easy to make!

What You’ll Need for Mounds Cake

To whip up your very own Mounds Cake, gather the following ingredients:

1 box chocolate cake mix (or homemade chocolate cake)
1 cup milk (240 ml)
1 cup white sugar (200 g)
12 oz flaked coconut (about 340 g)
120 mini marshmallows (or 12 large marshmallows)
1 tsp vanilla extract (5 ml)
1/2 cup chopped pecans (about 60 g)
1/2 cup margarine (115 g)
2 cups white sugar (400 g)
2 tbsp cocoa powder (15 g)
1 can evaporated milk (12 oz or 354 ml)

Step-by-Step Mounds Cake Recipe

Now that you have your ingredients ready, it’s time to create this delectable dessert. Follow these simple steps:

Make the Cake Layer: Preheat your oven to 350°F (175°C). Prepare the cake batter according to the package instructions or your chosen recipe. Pour the batter into a greased 9×13 inch baking pan. Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Prepare the Coconut Topping: In a medium saucepan, combine 1 cup of milk and 1 cup of sugar. Bring the mixture to a boil over medium-high heat, stirring constantly. Once it reaches a boil, reduce the heat to low and add the flaked coconut and marshmallows. Cook for 5 minutes, stirring frequently, until the marshmallows are melted. Remove from heat and stir in the vanilla extract and chopped pecans. Set aside.
Make the Chocolate Fudge Topping: In another saucepan, melt the margarine over medium heat. In a bowl, whisk together 2 cups of sugar and 2 tablespoons of cocoa powder. Add this mixture to the melted margarine along with the can of evaporated milk. Cook over medium heat for about 5 minutes, stirring constantly, until the mixture thickens. Remove from heat and stir in the vanilla extract.
Assemble the Cake: Once the cake has cooled, use a fork to poke holes all over the top of the cake. Spoon and spread half of the coconut topping over the cake, allowing some to drizzle down into the holes. Next, spoon and spread half of the chocolate fudge topping over the coconut layer. Repeat the layers with the remaining coconut and chocolate toppings.
Chill and Serve: Chill the assembled Mounds Cake in the refrigerator for at least 2 hours before serving. This will help the flavors meld together beautifully. Store any leftovers covered in the refrigerator.

How to Serve Mounds Cake

Mounds Cake is best served chilled, which allows the layers to firm up and flavor to deepen. Cut generous squares for serving and consider garnishing with additional flaked coconut or a sprinkle of chopped pecans on top. This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the experience.

Expert Tips for Mounds Cake

Make it from Scratch: If you have the time, try making your chocolate cake from scratch for a richer flavor.
Nut-Free Option: If you’re serving guests with nut allergies, you can easily omit the pecans from the recipe.
Flavor Variations: Switch things up by adding a splash of almond extract to the coconut topping for an unexpected twist!

Mounds Cake FAQs

Can I use sweetened coconut in this recipe?
Yes, you can use sweetened flaked coconut if you prefer a sweeter taste in your Mounds Cake.

How long can I store Mounds Cake?
You can keep Mounds Cake covered in the refrigerator for about 3-4 days, though it’s best enjoyed fresh.

Can I freeze Mounds Cake?
Yes, you can freeze it! Just make sure it’s well wrapped to prevent freezer burn, and it should stay good for up to 2 months.

This Mounds Cake is a fun, delicious dessert that you and your loved ones will adore. Its combination of gooey chocolate, toasty coconut, and fluffy marshmallows is irresistible. So why not give it a try? Happy baking!

Mounds Cake

A delightful dessert that combines rich chocolate with sweet coconut and fluffy marshmallows, perfect for any occasion.

Cake Layer

1 box chocolate cake mix (or homemade chocolate cake)
1 cup milk ((240 ml))

Coconut Topping

1 cup white sugar ((200 g))
12 oz flaked coconut ((about 340 g))
120 mini marshmallows ((or 12 large marshmallows))
1 tsp vanilla extract ((5 ml))
1/2 cup chopped pecans ((about 60 g))

Chocolate Fudge Topping

1/2 cup margarine ((115 g))
2 cups white sugar ((400 g))
2 tbsp cocoa powder ((15 g))
1 can evaporated milk ((12 oz or 354 ml))

Make the Cake Layer

Preheat your oven to 350°F (175°C).
Prepare the cake batter according to the package instructions or your chosen recipe.
Pour the batter into a greased 9×13 inch baking pan.
Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely.

Prepare the Coconut Topping

In a medium saucepan, combine 1 cup of milk and 1 cup of sugar.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Once it reaches a boil, reduce the heat to low and add the flaked coconut and marshmallows.
Cook for 5 minutes, stirring frequently, until the marshmallows are melted.
Remove from heat and stir in the vanilla extract and chopped pecans.

Make the Chocolate Fudge Topping

In another saucepan, melt the margarine over medium heat.
In a bowl, whisk together 2 cups of sugar and 2 tablespoons of cocoa powder.
Add this mixture to the melted margarine along with the can of evaporated milk.
Cook over medium heat for about 5 minutes, stirring constantly, until the mixture thickens.
Remove from heat and stir in the vanilla extract.

Assemble the Cake

Once the cake has cooled, use a fork to poke holes all over the top of the cake.
Spoon and spread half of the coconut topping over the cake, allowing some to drizzle down into the holes.
Next, spoon and spread half of the chocolate fudge topping over the coconut layer.
Repeat the layers with the remaining coconut and chocolate toppings.