Best Mounds Bar Cake Recipes

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 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

MOUNDS BAR CAKE

Steps:

• Fllow directions on cake mix for two round cake pans. Cool cakes completely and spread coconut frosting thickly on one layer and put the other on top. Put the chocolate chips in a mixing bowl. Put cream in a small heavy saucepan over medium heat. Bring to a boil, while stirring. Pour the hot cream over the chocolate chips and stir until the chocolate is melted. Let stand at room temperature 10 minutes. While glaze is still slightly warm, pour over cake. If necessary, reheat glaze in microwave and pour over a second layer. It should be a shiny hard layer, just like the candy bar. Sprinkle a little fresh coconut on the top - to decorate.

" TASTES LIKE MOUNDS BAR " KAHLUA CAKE

Steps:

• Preheat over to 350°F
• Put all ingredients for the cake in a bowl. Mix on low for 1 minute to combine. Scrape bowl.
• Mix on medium high for a full 3 minutes to make it light and fluffy.
• Spray an Angel tube pan or bundt pan with baker's spray. Pour batter in pan and bake for 45 to 50 minutes until done.
• Let cool in pan and then turn out onto you serving platter. While cake is cooling, make topping and frosting.
• Put chopped chocolate in heatproof bowl.
• Heat cream in a saucepan on medium high until it starts to boil.
• As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate.
• Stir until completely melted. Let it cool.
• When it gets to spreading consistency you want to coat your cake. (This will take a while, depending on the humidity).
• For the topping, combine sugar, cornstarch and salt to a heavy saucepan. Add the coconut milk and cream of coconut. Heat on medium heat and stir until smooth and starts to boil. Stir until it thickens, about 5 - 7 minutes. Keep stirring so that it does not stick to pan.
• Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut. Stir to combine. Let this cool completely. (It will start to look like the inside of a mounds bars).
• Take about a half cup of the topping and stuff it into the middle of the cake (the hole). Fill it to the rim and flatten off with a table knife.
• Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side. Spread smoothly along the side of cake.
• Take cake and put it in the refrigerator until the frosting firms up just like the candy bar. This will take about 30 minutes or so.
• After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake. Place back in the refrigerator for about 30 to an hour.
• I know that this sounds like a lot of work, but this cake is truly decadent!

MOUNDS CANDY BAR CAKE

Steps:

• Prepare mix as directed on package and bake as directed in a 9x13-inch pan.
• Mix together in a saucepan 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil. Remove from heat and add coconut. Pour this mixture over the cake as soon as it comes out of the oven and let cool.
• Combine 1/4 cup milk, 3/4 cup sugar and 1/4 cup margarine in saucepan. Bring to a boil. Stir in chocolate chips. Top cake with this mixture. Refrigerate overnight.