Chocolate Mound Cake
Craving a dessert that’s rich, chocolatey, and packed with coconut flavor? Mounds Cake is a decadent treat that combines all the best elements of the classic candy bar into a moist, irresistible cake. This guide will walk you through each step so you can recreate this indulgent favorite in your own kitchen.
Ingredients
Here’s everything you’ll need to whip up your Mounds Cake:
| Ingredient | Quantity |
|---|---|
| White or yellow cake mix | 1 box |
| Cocoa powder | ½ cup |
| Sugar | ½ cup |
| Chocolate chips | 2 cups |
| Chocolate syrup | 1 cup |
| Cool Whip (8 oz.) | 1 tub |
| Shredded coconut | 2 cups |
Instructions
1. Prep and Mix
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish to prevent sticking.
- In a large bowl, prepare the cake mix as directed on the package.
- Stir in the cocoa powder and sugar until everything is well blended.
2. Bake and Poke
- Pour the batter into your greased dish and spread it evenly.
- Sprinkle the chocolate chips across the top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is still hot, use a meat fork or skewer to poke holes all over the surface.
3. Add the Chocolate Syrup
- Heat the chocolate syrup slightly, then pour it generously over the warm cake.
- Cover and let the cake cool completely—preferably overnight. This allows the syrup to soak in and deepen the flavor.
4. Make the Coconut Topping
- In a bowl, mix together the Cool Whip and shredded coconut until well combined.
- Spread the coconut mixture evenly over the cooled cake.
5. Chill and Serve
- Refrigerate the cake until the topping is set.
- Slice, serve, and enjoy the rich layers of chocolate and coconut!
Tips for Serving:
- Garnish with extra shredded coconut or a drizzle of chocolate syrup for a decorative touch.
- Store leftovers in the refrigerator for up to 4–5 days.
