Mounds Chocolate Coconut 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.

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 CHOCOLATE & COCONUT CAKE

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water.
• Cool cakes completely.
• Filling: In a saucepan over medium heat, combine butter and evaporated milk.
• Bring to a boil.
• Add the marshmallows and stir until melted and smooth.
• Stir in coconut. Let coconut mixture cool completely before assembling cake.
• Assemble the cake: Place bottom layer on serving plate.
• Spread with entire coconut filling.
• Cover top and sides with fudge frosting.
• Refrigerate.
• Optional: serve with Sweet Coconut Sauce on the side, Recipe#26786.

CHOCOLATE COVERED COCONUT CAKE MIX COOKIES (MOUNDS COOKIES)

Steps:

• 1) Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
• 2) Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
• 3) The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
• 4) Line a cookie sheet with parchment paper.
• 5) Roll dough into small balls and drop onto parchment paper.
• 6) Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
• 7) Bake at 350 degrees for 12 to 14 minutes.
• 8) Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
• 9) Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
• 10) Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
• 11) Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
• 12) One chocolate bar should cover about 12 small cookies really well.
• 13) I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
• 14) If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
• 15) Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!

CHOCOLATE COCONUT MOUNDS CAKE

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.