1 Box Devils Food Cake Mix Filling: 1 Cup Milk 1 Cup Sugar 1 Stick Margarine 20 Large Marshmallows 12 Oz Coconut Icing: 1 Stick Margarine 1 Box Powdered Sugar 4 Tbsp Cocoa 8 Oz Cream Cheese Prepare cake mix as directed. Cool and cut into 4 layers. Filling: bring to boil: Milk, sugar and margarine. Boil for 3 min. Remove from heat and add marshmellows. Stir in coconut. Mix well and put between layers. Icing: Mix margarine and cream cheese. Add sugar and cocoa a little at a time. Spread on top of cake. Store in refrigerator. Copied from the files of Dianne Waller
How To make Mound Cake's Videos
SWEDISH PRINCESS CAKE BATTLE!! | Sorted Food
It’s time for another recipe-less cooking Battle, but this time, our ‘normals’, Jamie and Barry, are going head-to-head in making a Swedish Princess Cake! With alternating layers of airy sponge, pastry cream, a thick-domed layer of whipped cream and a smooth, rounded marzipan top, is this challenge going to push them to breaking point? We hope so! Have a watch to find out!
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This is one of my favorite cakes. It's very rich and moist. It took many flopped cakes to get this recipe right. Hope you'll try it.
How To Make Homemade Coconut Almond Mound Bars | Delicious Simple Dessert |
Delicious homemade coconut almond mound bars for coconut lovers. These bars make for a delicious sweet treat and you’ll want to make them again. Our kids love this dessert, but I will admit they can be a little messy. If you don’t like almonds you can just leave those off, the bars will still taste great! Our family loves these bars and we’re excited to share this recipe with you. If you like coconut then you’re going to love these coconut almond bars.
(MAKES 12 BARS) ▪️Ingredients ▪️ - 8x8 baking dish - parchment paper - 2 cups of crushed graham crackers - 1/4 cup of sugar - 1 stick of unsalted butter - 7 ounces of sweetened shredded coconut - 1 can (14) ounces of sweetened condensed milk - 1/4 tsp of vanilla extract - 1 1/4 cup of melted semi-sweet chocolate chips - 1/4 cup of chopped almonds
▪️Directions ▪️ Step 1) Preheat oven to 350 degrees Fahrenheit. Prepare 8x8 baking dish with parchment paper and set aside. Step 2) In a large bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the crumbs down into your prepared baking dish. Bake for 15 minutes. Step 3) While your dish is in the oven, grab a large bowl and mix together the shredded coconut, vanilla extract, and condensed milk. After you pull your dish out of the oven, spread the coconut mixture evenly on top of your graham cracker crust. Place back in the oven for 15 more minutes. Step 4) After 15 minutes pull your dish out of the oven and let it cool completely. Step 5) Once cooled, melt your chocolate chips in 30 second increments stirring in between until chocolate is smooth. Spread the melted chocolate evenly on top of the coconut. Then add the chopped almonds. Place dish in the refrigerator for 2-3 hours. This gives the chocolate enough time to harden so it will be easier to cut. Step 6) enjoy! - Store in an air tight container in the refrigerator for up to 4 days.
There's really only one place you want to see a molehill: your plate. And of course that's no dirt, that's a delectable chocolate crumble concealing a lusciously creamy interior. Leave the cake mix on the shelf next time you're at the store. You can make this one completely from scratch.
1. For the bottom cake layer mix together the butter, sugar, eggs, baking powder, flour, and cocoa powder in a large bowl until the batter is smooth. Pour it into a springform cake pan and bake it at 350°F for one hour.
2. As soon as this layer is baked and has completely cooled off, spoon out a hole in the middle, setting that bit of cake carefully aside. Place the bananas side by side in the empty space in the center of the cake layer.
3. Whip the cream until it's stiff and fold in the chocolate shavings and vanilla extract. Then spoon it onto the bananas.
4. Now for the finale: crumble up the part of the cake you spooned out and sprinkle the crumbs over the top.