Mounds Pound Cake Recipes

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CHOCOLATE COCONUT MOUNDS CAKE



Chocolate Coconut Mounds Cake image

A yummy chocolate cake that tastes like my favorite Mounds candy bar. What could be better? Made easy with a cake mix. Enjoy!

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 cup milk
2 1/2 cups mini marshmallows
14 ounces coconut
1/2 cup milk
1/2 cup butter or 1/2 cup margarine
1 cup sugar
1 (12 ounce) package chocolate chips

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 c sugar, 1 c 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 c milk, the butter and 1 c sugar.
  • Add chocolate chips and stir until they are melted.
  • Pour over second layer of cake and refrigerate overnight.

Nutrition Facts : Calories 857.9, Fat 52.6, SaturatedFat 32.1, Cholesterol 71.1, Sodium 476.5, Carbohydrate 100.4, Fiber 8.1, Sugar 73.5, Protein 8.8

EASY POUND CAKE



Easy pound cake image

Bring a smile to your friends and family with a slice of our vanilla pound cake. It's the perfect partner to a cuppa for elevenses or afternoon tea

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert, Treat

Time 55m

Number Of Ingredients 9

200g unsalted butter , softened
200g caster sugar
3 eggs , beaten
200g self-raising flour
1 tsp baking powder
3 tbsp whole milk
1 tbsp vanilla paste / ½ vanilla pod seeds
125g icing sugar
1 tbsp vanilla paste / ½ vanilla pod seeds

Steps:

  • Pre-heat oven to 180C/160C fan/gas 4 and line a 900g loaf tin with parchment paper (mine was 19cm x 9cm x 6cm). Put all of the ingredients except those for the icing into a large bowl and beat together, either using an electric hand whisk or a wooden spoon until smooth and combined. Pour the mix into the loaf tin and spread evenly with the back of spoon. Bake for 40 - 45 mins.
  • Once out of the oven, leave to cool and make the icing. Combine the icing sugar and vanilla paste with three tbsp of water - you may need more but add it gradually to get a thick icing. Spread it over the top of the cake; it's fine if it drips down the edges. Allow to set and then slice.

Nutrition Facts : Calories 478 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 43 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.46 milligram of sodium

MOUNDS® BAR CAKE



Mounds® Bar Cake image

Very rich and so yummy.

Provided by Dale Hughes

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 15

Number Of Ingredients 12

1 cup butter
2 cups white sugar
4 eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 ½ cups confectioners' sugar
1 (16 ounce) package prepared milk chocolate frosting

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.

Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g

ALMOND JOY CAKE RECIPE



Almond Joy Cake Recipe image

This Almond Joy Cake is amazing! Decadent chocolate cake layers with a thick and flavorful coconut filling, frosted in rich ganache.

Provided by Melissa Diamond

Categories     Recipes

Number Of Ingredients 19

2 cups (400g) sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1 cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220g) hot coffee, it can be instant or brewed
1/2 cup (121g) milk
1/2 cup (100g) sugar
2 1/2 cups (220g) sweetened coconut ( I used Bakers Flake Coconut)
1/2 bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large ones can be cut into small pieces for easier melting)
1 teaspoon (4g) coconut extract
650 grams chocolate, chopped into small pieces (We used Trader Joe's Pound Plus Dark Chocolate which is 54% cocoa)
325 grams ( 1 1/2 cup) heavy cream

Steps:

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.
  • In a saucepan over medium heat add the milk, sugar and marshmallows.
  • Stir until the sugar is dissolved and the marshmallows are melted. It is a slow process because you don't want the milk to boil. Use the back of the spoon to press the marshmallow to the side of the pan while stirring to speed things along.
  • Remove the pan from the heat and stir in the coconut and coconut extract.
  • Allow to cool completely before spreading between the layers. It can be made in advance and refrigerated.
  • Put the chocolate into a heat proof bowl. Heat the cream until it just begins to boil, remove from the heat and pour over the chocolate.
  • Let the mixture sit for 5 minutes before stirring. Stir until all the chocolate pieces have melted. You could also use an immersion blender or hand mixer to finish blending, making sure that all the chocolate pieces have melted.
  • Allow the ganache to completely cool to room temperature. When you take out a spoon full and it holds its shape it is ready to spread on the cake.
  • At this point you could also whip the ganache, for a lighter consistency ganache. Using a hand mixer or the whisk attachment of your stand mixer, begin on low speed gradually increasing to medium speed, whip the ganache approximately 1-2 minutes or until it has lightened in color and is smooth.
  • When assembling our three layer chocolate cake, we spread the first and second layers with a thin layer of chocolate ganache followed by a layer of our coconut filling.
  • After placing the third layer, we frosted the cake in chocolate ganache and topped off the cake with coconut filling followed by a generous mound of flaked coconut.
  • We pressed sliced almonds here and there around the sides of the cake towards the bottom.

MOUNDS POUND CAKE



Mounds Pound Cake image

After making a coconut cream cheese pound cake, I felt it was missing something, so after a little experimenting I added some more ingredients and the dark cocoa and came up with the closest thing to a mounds candy bar in a pound cake. Hope you enjoy this as much as everyone that has tried it has, so instead of keeping this to...

Provided by Gary Day

Categories     Cakes

Time 1h50m

Number Of Ingredients 12

3 c plain flour
3 c sugar
6 large eggs(room temperature)
8 oz cream cheese(room temperature)
1/2 c margarine (room temperature)
1/2 c crisco
2 tsp coconut flavoring
1 tsp vanilla flavoring
1/4 tsp baking soda
1/4 tsp salt
1/2 c hershey special dark cocoa
7 oz sweetened coconut flakes

Steps:

  • 1. Mix flour, sugar and cocoa, baking soda and salt.
  • 2. Add butter, crisco, cream cheese, eggs , coconut flavoring and vanilla, mix until well blended.
  • 3. Add coconut , mix well. Pour into a 10" tube pan sprayed with bakers joy .
  • 4. Place into preheated 325 degree oven for approximately 1hour 30 minutes to 1 hour 40 minutes according to your elevation, always check at about an 1hour and 30 minutes with a toothpick inserted into cake until it comes out clean, let.cool remove from pan and flip over to show top of cake, enjoy.

CLASSIC POUND CAKE RECIPE



Classic Pound Cake Recipe image

A homemade pound cake is an easy dessert that uses just a few pantry staples!

Provided by Holly Nilsson

Categories     Dessert

Time 1h20m

Number Of Ingredients 6

1 cup butter (softened)
1 cup sugar
1 teaspoon vanilla
4 eggs (room temperature)
1 ⅔ cups flour
¼ teaspoon salt

Steps:

  • Preheat oven to 325°F. Grease an 8x4 loaf pan.
  • Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
  • Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
  • Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
  • Cool completely.

Nutrition Facts : Calories 285 kcal, Carbohydrate 30 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 95 mg, Sodium 205 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving

MOUNDS CAKE



Mounds Cake image

This is just like a Mounds Candy Bar. Need I say more?? Please someone try this and tell me if I"m close.:-)

Provided by CoffeeB

Categories     Dessert

Time 35m

Yield 20 serving(s)

Number Of Ingredients 13

18 ounces chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
12 large marshmallows
1/2 cup milk
1/2 cup sugar
1 cup shredded coconut
frosting
3/4 cup sugar
1/4 cup milk
1/4 cup butter
3/4 cup chocolate chips

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.

Nutrition Facts : Calories 293.7, Fat 14.5, SaturatedFat 5.8, Cholesterol 39.1, Sodium 258.4, Carbohydrate 41.2, Fiber 1.2, Sugar 30.2, Protein 3.2

SWEET POTATO CHOCOLATE MARBLE CAKE



Sweet Potato Chocolate Marble Cake image

This Sweet Potato Chocolate Marble Cake swirls spiced moist sweet potato cake batter with decadent chocolate batter then bakes to perfection and is topped with a homemade chocolate ganache and salt!

Provided by Jocelyn Delk Adams

Categories     Dessert

Time 1h10m

Number Of Ingredients 13

1 sweet potato, scrubbed (10-12 oz size)
8 oz semisweet or bittersweet chocolate (chopped)
3 cups all purpose flour
2 tsp pumpkin pie spice
1 1/2 tsp baking powder
1 1/2 tsp salt
1 cup unsalted butter (room temperature)
2 cups granulated sugar
5 large eggs
1 cup sour cream (room temperature)
1 tbsp vanilla extract
2/3 cup heavy whipping cream
flaky sea salt

Steps:

  • Pierce the potato several times with a knife or fork. Microwave on high for 5 minutes or until tender. Then let cool.
  • Halve potato lengthwise then scrape pulp into a medium bowl. Mash until smooth. Measure 3/4 cup; set aside any remaining for another use. In a small microwave-safe bowl, melt 2 oz of chocolate in microwave on high for 30 to 45 seconds, stirring once.
  • Preheat the oven to 350 F. Grease and flour or use non-stick spray to coat a 10 cup bundt pan. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a very large bowl, beat butter and sugar on medium high 2 to 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each until combined. Gradually add flour mixture, beating until combined. Beat in sour cream, mashed sweet potato, and vanilla until combined. Remove 3 cups of batter to a medium bowl then stir in melted chocolate into separated batter.
  • Alternately spoon mounds of each cake batter into pan. Using a knife, swirl batters together. Bake for 50-60 minutes or until a toothpick inserted near center comes out clean. Let cool in pans on a wire rack for 10 minutes. Remove from pan and let cool completely.
  • For ganache, in a small saucepan bring cream just to boiling over medium high. Remove from heat. Add remaining chopped chocolate. (don't stir). Let it stand for 5 minutes then stir until smooth. Spoon ganache over the top of the cake and sprinkle with flaky sea salt.

Nutrition Facts : Calories 463 kcal, Carbohydrate 54 g, Protein 6 g, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 104 mg, Sodium 265 mg, Fiber 2 g, Sugar 31 g, UnsaturatedFat 8 g, ServingSize 1 serving

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