Ingrédients pour Mounds Candy Bar Cake
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- 10 ounces (about 2 cups) mini marshmallows
- 1 1/2 cups granulated sugar
- 3/4 cup milk
- 2 cups sweetened shredded coconut
- 1/4 cup margarine or butter
- 1 cup semi-sweet chocolate chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mounds Candy Bar Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Mounds Candy Bar Cake
- Preheat oven to the temperature specified on your favorite boxed cake mix instructions. Bake a 9x13 inch cake according to package directions.
- Let the cake cool completely. Once cool, carefully slice the cake horizontally into two even layers.
- In a medium saucepan, combine 1 cup granulated sugar, 10 ounces (about 2 cups) mini marshmallows, and 1/2 cup milk.
- Cook over medium heat, stirring constantly, until the marshmallows are melted and the sugar is dissolved and the mixture is smooth.
- Remove from heat and stir in 2 cups sweetened shredded coconut.
- Spread half of the coconut mixture evenly between the two cake layers.
- Frost the top of the bottom layer with the remaining coconut mixture.
- Top with the second cake layer.
- For the chocolate frosting: In a small saucepan, combine 1/2 cup milk, 1/2 cup granulated sugar, and 1/4 cup margarine or butter.
- Bring to a gentle boil over medium heat, stirring constantly.
- Remove from heat and stir in 1 cup semi-sweet chocolate chips until melted and smooth.
- Pour the chocolate frosting evenly over the top of the cake.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the frosting to set. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
254g
Fat
127g
Carbs
29g
