Best Tastes Like Mounds Bar Kahlua Cake Recipes

KAHLUA DREAM BARS

Steps:

• In large heavy saucepan, melt butter over medium-low heat; stir in cocoa until blended. Whisk a small amount of hot mixture into egg yolk; return all to the pan, whisking constantly. Cook, stirring constantly, until mixture thickens and a thermometer reads 160°, 2-3 minutes. Remove from heat. Stir in cracker crumbs, confectioners' sugar and vanilla. Press into a greased 13x9-in. pan., For filling, in a large bowl, combine butter and Kahlua. Stir in confectioners' sugar. Spread over crust. Refrigerate until set., For glaze, in a microwave, melt butter and chocolate; stir until smooth. Spread over filling. Refrigerate until set. Cut into bars.

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.

" 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!