MOUNDS BAR CAKE

MOUNDS BAR CAKE

Very rich.. very good!

Cake:

2 sticks  butter or margarine

2 cups white sugar

4 eggs

Tbsp vanilla

1 cup all-purpose flour

⅔ cup unsweetened cocoa powder

½ teaspoon salt

½ teaspoon baking powder

Preheat oven to 350 degrees and spray a 9×13-inch glass baking dish with bakers joy

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 25 min Cool completely.

Coconut Topping:

5 cups flaked coconut

1 1/2 cup confectionary sugar

1 can sweetened condensed milk

(I had to make mine homemade today because I was out of Sweetened condensed milk by boiling 1 1/2 cups of sugar with 1 can of evaporated milk, stirring constant as not to scorch, till reduced to Sweetened condensed milk)

Beat coconut, sweetened condensed milk, and confectioners’ sugar together in the bowl of a stand mixer until thick,

I added a little milk to mine and a tsp vanilla also because I like it really moist.

spread (I use my fingers and pinch it on to keep from tearing cake ) over the cake in an even layer.

Next is the Chocolate Candy Icing

You can either make homemade fudge icing or take shortcut and use 1 already made can of milk chocolate frosting that you microwave and pour

Homemade Candy Icing :

1 stick butter

1/2 cup cocoa

1/3 cup milk + more to think out if needed later

4 heaping cups confectioner sugar

Tbsp vanilla

Already have your confectionary sugar in your mixer, have milk setting out and vanilla ready to use

then Melt butter in saucepan and add in cocoa stir

it will come to a thick fudge, quickly take off heat and put over top of your confectionary sugar add in milk and vanilla and beat . stop and scrape sides well, beat some. more, for this recipe it needs to be pourable, so you will add a tiny bit more milk and beat but don’t make it runny.

Pour over your coconut layer that should already be on your cake.

NOTE if using a can of frosting instead of making it just make sure all foil is off can and heat in the microwave until the frosting has a pourable consistency, pour over the cake and spread into an even layer.

Refrigerate cake until the frosting is set, at least 15 minutes (we dont because they cant wait but it won’t cut as pretty and nice if you dont let it set but it sure tastes nice haha)