Mounds Bar Cake Food

MOUNDS® BAR CAKE

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.

MOUND BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, sugar and melted butter or margarine. Mix and pat into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
• Combine the condensed milk and flaked coconut. Spread over the crust and bake at 350 degrees F (175 degrees C) for 15 minutes.
• Spread the melted chocolate chips over the top. Let cool and cut into squares.

MOUNDS POKE CAKE

Steps:

• Mix cake mix according to box directions in a 9 x 13 baking dish. Bake according to box directions.
• Once complete, let cake cool for about 5 minutes.
• Then, poke every inch of warm cake with the bottom of a wooden spoon.
• In a small mixing bowl, mix condensed milk and coconut extract.
• Slowly drizzle milk mixture over warm cake. Let is absorb for 5-8 minutes.
• Sprinkle candy bars over entire cake, then, coconut over candy bars.
• Let cake cool complete before cutting.

MOUNDS CAKE

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.

MOUNDS CANDY BAR CAKE

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.

MOUNDS BAR CAKE

Steps:

• 1. MIX CAKE ACCORDING TO DIRECTIONS ON BOX POUR INTO 13X9 GREASED AND FLOURED PAN BAKE ACCORDING TO DIRECTIONS
• 2. WHILE IT'S BAKING PLACE 1 CUP SUGAR 24 MARSHMALLOWS 1 BAG COCONUT AND 1 CUP SUGAR IN SAUCE PAN COOK LOW HEAT UNTIL MARSHMALLOWS ARE MELTED STIRRING CONSTANTLY. POUR OVER HOT CAKE WHEN YOU TAKE OUT OF THE OVEN
• 3. IN THE SAME SAUCE PAN PLACE 1 CUP SUGAR 1/2 CUP MILK BRING TO BOIL OVER MEDIUM HEAT ADD 11/2 CUPS CHOCOLATE CHIPS STIR TILL MELTED POUR OVER TOP OF CAKE
• 4. I CHILL MINE IT SERVES BETTER THE RECIPE SAYS SERVES 15 BUT I CUT MINE SMALLER IT'S SO RICH IF YOU DESIRE YOU COULD PUT ALMONDS ON TOP OF THE COCONUT MIXTURE AND THEN WOULD HAVE ALMOND JOY CAKE