Mounds Cake is a decadent dessert inspired by the classic Mounds candy bar, which combines rich chocolate and sweet coconut. This cake is a chocolate lover’s dream, featuring layers of moist chocolate cake, gooey chocolate chips, and a luscious topping of coconut-infused whipped cream. It’s the perfect treat for any celebration or special occasion, and it’s sure to impress your family and friends with its irresistible flavors and textures.
My first encounter with Mounds Cake was at a family reunion, where my aunt brought this delicious dessert. The combination of chocolate and coconut was so delightful that I couldn’t resist asking for the recipe. Over the years, I’ve made this cake countless times, tweaking it slightly to perfect the balance of flavors. This cake has become a favorite in my household, particularly for birthdays and holidays. It’s easy to make, yet the result is so impressive that it always receives rave reviews.
Ingredients
1 box white or yellow cake mix
½ cup cocoa
½ cup sugar
2 cups chocolate chips
1 cup chocolate syrup
8 oz. tub Cool Whip
2 cups shredded coconut
Instructions
Step 1: Prepare the Cake Batter
Preheat the Oven:
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13-inch baking dish with non-stick spray or butter to prevent the cake from sticking.
Mix the Cake Ingredients:
In a large mixing bowl, prepare the cake mix according to the package instructions. Typically, this involves adding eggs, oil, and water to the cake mix.
Add Cocoa and Sugar:
Once the cake mix is prepared, add ½ cup of cocoa and ½ cup of sugar to the batter. Blend well until all the ingredients are fully incorporated. The cocoa and sugar enhance the chocolate flavor, making the cake richer and more decadent.
Step 2: Assemble and Bake the Cake
Pour the Batter:
Pour the prepared cake batter into the greased 9×13-inch baking dish. Spread the batter evenly to ensure a uniform thickness.
Add Chocolate Chips:
Sprinkle 2 cups of chocolate chips evenly over the top of the cake batter. The chocolate chips will melt into the cake as it bakes, creating pockets of gooey chocolate.
Bake the Cake:
Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven.
Step 3: Add the Chocolate Syrup
Poke Holes in the Cake:
Once the cake is baked, remove it from the oven. While the cake is still hot, use a meat fork or a skewer to poke holes all over the cake. This step allows the chocolate syrup to seep into the cake, adding moisture and flavor.
Warm and Pour the Chocolate Syrup:
Warm 1 cup of chocolate syrup slightly in the microwave or on the stove until it’s easy to pour. Pour the warm chocolate syrup evenly over the hot cake, ensuring it fills the holes and covers the entire surface.
Cover and Cool:
Cover the cake with plastic wrap or foil and let it cool overnight. This allows the flavors to meld and the syrup to soak into the cake, making it even more delicious.
Step 4: Prepare the Frosting
Mix the Whipped Cream and Coconut:
In a medium bowl, combine the 8 oz. tub of Cool Whip and 2 cups of shredded coconut. Mix until the coconut is evenly distributed throughout the whipped cream. This mixture will serve as the frosting, adding a creamy and tropical twist to the cake.
Step 5: Frost and Serve the Cake
Frost the Cake:
Once the cake has cooled completely and the syrup has been absorbed, spread the whipped cream and coconut mixture evenly over the top of the cake. Use a spatula to smooth it out and create an even layer.
Chill the Cake:
Place the cake in the refrigerator to chill for at least an hour before serving. Chilling helps set the frosting and makes the cake easier to cut.
Serve:
Cut the chilled Mounds Cake into squares and serve. Enjoy the rich, chocolatey cake with the creamy coconut topping, reminiscent of the classic candy bar.
Variations and Substitutions
Mounds Cake is versatile and can be adapted to suit different tastes and dietary preferences:
Gluten-Free: Use a gluten-free cake mix and ensure all other ingredients are gluten-free.
Healthier Version: Substitute the Cool Whip with homemade whipped cream made from heavy whipping cream and a touch of sugar. Use dark chocolate chips for a richer flavor with less sugar.
Extra Decadence: Add a layer of chocolate ganache between the cake and the whipped cream topping. To make ganache, heat equal parts of heavy cream and chocolate chips until melted and smooth.
Almond Joy Variation: Add 1/2 cup of chopped almonds to the cake batter and sprinkle more almonds on top of the frosting to mimic the Almond Joy candy bar.
Conclusion
Mounds Cake is an appealing and enjoyable dessert that combines the rich flavors of chocolate and coconut in a delightful way. The moist, chocolate-infused cake, paired with the creamy coconut topping, creates a harmonious blend of textures and tastes that are sure to satisfy any sweet tooth.
This recipe is not only delicious but also straightforward, making it an excellent choice for both novice and experienced bakers. The ability to customize and adapt the recipe further enhances its appeal, allowing you to tailor it to your preferences or dietary needs.
Enjoy making and sharing this scrumptious Mounds Cake with your loved ones, and relish the joy and satisfaction it brings to your table.
Mounds Cake
Ingredients
- 1 box white or yellow cake mix
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 2 cups chocolate chips
- 1 cup chocolate syrup
- 8 oz Cool Whip
- 2 cups shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick spray or butter.
- Prepare the cake mix according to package instructions. Add cocoa and sugar to the batter and blend until well incorporated.
- Pour the batter into the greased baking dish. Sprinkle chocolate chips evenly over the top.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Poke holes all over the hot cake with a fork or skewer. Warm the chocolate syrup and pour it evenly over the cake. Cover and cool overnight.
- Mix Cool Whip with shredded coconut. Spread the mixture over the cooled cake.
- Chill in the refrigerator for at least 1 hour before serving. Cut into squares and enjoy.
