How to Make Tastes Like Mounds Bar Kahlua Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the Kahlua.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the coconut and chocolate chips.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the frosting:
- In a medium bowl, beat the butter until smooth. Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the Kahlua and vanilla extract.
- Once the cakes are completely cool, frost the top of one layer with half of the frosting.
- Carefully place the second cake layer on top and frost the entire cake with the remaining frosting.
- Garnish with toasted coconut flakes (optional).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
271g
Fat
107g
Carbs
29g
