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MOUNDS/ALMOND JOY CAKE




Source of Recipe


RC


List of Ingredients




1/2 Cup flour
1 1/2 C. packed brown sugar
1/2 C. unsweetened cocoa powder
1-1/2 tsp. baking soda
3/4 tsp. salt
1 1/2 C. water
1/3 C. veggie oil
1-1/2 tsp. apple cider vinegar (1 Tbsp.)
1 can coconut milk (NOT lite, use full fat coconut milk)
2 C. flakes coconut
2 C. chocolate flakes (or you can process chocolate chips COARSELY to get 2 cups)
1 tub cool whip NON-Dairy Topping

Recipe



(for almond joy cake, you will need 2 cups toasted coarse chopped pecans (almonds)

Mix flour and oil together until finely crumbed. (yes, flour and oil...NOT sugar and oil)
add brown sugar, cocoa powder, soda, and salt and mix until fine crumbs
add water, oil, vinegar and mix well
Pour into greased 9x13 pan and bake about 25 minutes or until toothpick comes clean
When cake is cooled, poke holes all over with a straw (I use a chopstick)a couple inches apart.
Shake coconut milk real well, then open and stir it up good, then pour all over top of cake and in the holes. You will only need about 2/3 of the can.
spread cake with whipped cream, sprinkle evenly the two cups of coconut flakes, then the chocolate flakes. (if you are making almond joy, also evenly sprinkle the toasted almonds over the top)
Refrigerate at least 2 hours before serving