Description
Mounds Cake is a decadent chocolate dessert inspired by the classic candy bar, featuring a moist chocolate cake base topped with a sweet coconut and marshmallow layer, finished with a rich homemade chocolate fudge sauce. Perfect for celebrations or anytime you crave a delightful treat.
Ingredients
Scale
Cake
- 1 box chocolate cake mix
- 1 cup milk
Coconut Topping
- 1 cup sugar
- 12 oz flaked coconut
- 120 mini marshmallows
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Chocolate Fudge Sauce
- 1/2 cup margarine
- 2 cups sugar
- 2 tbsp cocoa powder
- 12 oz evaporated milk
Instructions
- Preheat and Bake Cake: Preheat your oven according to the chocolate cake mix package instructions. Prepare the cake batter by combining the cake mix and 1 cup of milk as directed, then bake in a suitable pan until a toothpick inserted comes out clean. Allow the cake to cool completely before adding toppings.
- Prepare Coconut Mixture: In a mixing bowl, combine 1 cup sugar, 12 oz flaked coconut, 120 mini marshmallows, 1 teaspoon vanilla extract, and 1/2 cup chopped pecans. Mix thoroughly and set aside.
- Make Chocolate Fudge Sauce: In a saucepan over medium heat, melt 1/2 cup margarine and stir in 2 cups sugar until dissolved. Add 2 tablespoons cocoa powder and 12 oz evaporated milk, bringing the mixture to a simmer. Continue cooking and stirring for about 5 minutes until the sauce is smooth and slightly thickened.
- Assemble the Cake: Spread the prepared coconut mixture evenly over the cooled chocolate cake layer, ensuring full coverage.
- Top with Fudge Sauce: Pour the warm chocolate fudge sauce evenly over the coconut-topped cake, allowing it to seep slightly into the layers.
- Chill Before Serving: Place the assembled cake in the refrigerator and chill for at least one hour to allow the flavors to meld and the fudge sauce to set.
Notes
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Mini marshmallows add a gooey texture, but you can reduce the quantity if preferred.
- For an extra rich cake, use butter instead of margarine in the fudge sauce.
- Make sure the cake is fully cooled before adding the coconut topping to prevent melting the marshmallows.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
