Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Mounds Cake 2




Source of Recipe


Steve & Marilyn K.


Recipe Introduction


This recipe was in a newspaper article. It came from a local bakery that used to sell it. I remember buying the cake and it was absolutely delicious.


List of Ingredients




Chocolate Cake:
1-1/2 cups granulated sugar (divided)
1/2 cup vegetable shortening
2 ounces unsweetened chocolate
2 tablespoons water
2 eggs
1/2 teaspoon vanilla
2 cups cake flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk

Coconut Macaroon Filling:
5 egg whites
2 cups powdered sugar
1 cup granulated sugar
1 tablespoon honey
1/2 teaspoon vanilla
4 cups shredded coconut

Chocolate Fudge Frosting:
1/3 cup milk
2 tablespoons light corn syrup
1/2 cup granulated sugar
2 tablespoons butter
Dash salt
4 ounces unsweetened chocolate, melted
1/2 teaspoon vanilla
2 cups powdered sugar

Recipe



Make Cake:
Preheat oven to 350°F.

Cream one cup sugar and the shortening together until light and fluffy.

Combine chocolate, remaining 1/2 cup sugar and water in a small saucepan. Heat over low heat just until chocolate is melted; cool slightly. Add to creamed sugar and shortening mixture, mix thoroughly. Add eggs one at a time, mixing thoroughly after each addition, then add vanilla.

Combine the cake flour, salt, baking soda and baking powder. Add alternately to the batter with the milk, thoroughly mixing after each addition.

Grease and flour two 8" cake pans. Divide batter equally between cake pans. Bake 25 minutes or until cakes test done with a toothpick. Cool on a wire rack for 10 minutes; remove from cake pans. Cool completely.

Make Filling:
Combine egg whites, powdered sugar, granulated sugar, honey and vanilla in a saucepan. Heat to approximately 140°F. Remove from heat.

Place egg white mixture in an electric mixer bowl. Beat slightly. Add shredded coconut and beat until smooth.

Divide coconut mixture evenly onto top of baked cakes. Shape into a mound.

Place in refrigerator or freezer until mound is firm and cold. Remove from freezer. Glaze with Chocolate Fudge Frosting. Store in refrigerator until ready to serve.

Make Frosting:
In a bowl, combine milk, corn syrup, granulated sugar, butter and salt. Gradually add melted chocolate, continually mixing while adding. Stir in vanilla. Add powdered sugar, mixing until frosting is thoroughly combined. Immediately glaze cakes.

Notes: An incredibly delicious cake! Since the recipe makes 2 cakes, one cake can be frozen easily.