Wednesday, June 10, 2009

Mounds Bar Cake - Heaven on a Plate!!!


***This, my lovely readers is one decadent cake!!! Recently, we celebrated Brad's mom's birthday. She gave me a birthday cake challenge, and I was so excited to try something new. She requested a chocolate and coconut cake....something inspired by a delicious Mounds Bar. Well, below you'll see my final creation. I used this Coconut Cream Cake as the basic cake recipe, which is simply divine. The texture is wonderfully scrumptious and it has just the right amount of coconut flavoring.

Instead of the usual coconut icing in between the layers, I did something extra special. Over a double boiler, I melted chopped Mounds Bars, added some marshmallows and heavy cream...and Voila! The chocolate filling turned out A.M.A.Z.I.N.G!!! I was so thrilled with the results.

This cake didn't last long! I love the coconut icing on this cake because it isn't very heavy. It's made with freshly whipped cream. I do have to add a disclaimer, though...if you're on a diet, stay away from this cake...Haha. It's definitely not low calorie, but it's worth every single one!!!***

Coconut Cream Cake
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla extract
1/2 tsp. butter flavoring (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract)
1/2 cup water
1 tbsp. sugar
Coconut Frosting (recipe below)
3 cups flaked coconut

Directions:
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans.

Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers.

Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.

Store in refrigerator.

Coconut Frosting:
2 cups whipping cream
1/2 cup sifted powdered sugar
1 tsp. vanilla extract
1 tsp. coconut extract
2 drops of butter flavoring (again, I substituted with vanilla extract)

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.

Source: The Ultimate Southern Living Cookbook

Mounds Bar Filling:
30 mini Mounds Bars, chopped
5-6 tbsp. heavy cream
10 large marshmallows

Over a double boiler, melt the Mounds Bars. Add the cream and marshmallows, and then stir well until all ingredients are melted. The mixture should come together to form a nice, thick and shiny filling. You may have to play with the amounts a little bit, until the mixture comes to the desired consistency. Divide the filling in half and spread over the top of the bottom two cake layers.

17 comments:

Steph said...

That cake looks delicious! I love the filling, it looks like it has a really nice texture

Colleen said...

Yum - I have made a bread with these flavors, but a cake looks even better!

Lucy said...

My husband caught site of this cake over my shoulders, and wants a slice ;-)... his absolute favorite candy bar is Mounds!! Great looking cake indeed !

Carol said...

What an over the top delicious looking cake this is, Celeste. WOW! I so wish I had a piece of it right now.!
Off to get another napkin to wipe the drool off the desk! :)

momofthree said...

This looks yummy! Growing up in the south, we have a mounds cake, but it doesn't look like this. It starts out with three layers of a rich chocolate cake. In between the layers is a creamy, coconut filling and the entire cake is frosted with a chocolate fudge frosting. It is my husbands favorite cake and I make it every year for his birthday. I may have to try your version this year.

oneshotbeyond said...

sounds really really good! I know somebody who is a mounds bar fanatic who might like this cake!!!

Sandi Oh said...

wow, I'm impressed, and I'm gonna try this one immediately.

Amey Shah said...

This looks amazing!! I love coconut and chocolate together...can't wait to find an excuse to make this!

Anonymous said...

Hi!! Do you use salted butter or unsalted THANKS!!! : )

Jesse said...

Hummmm...I like almond joy too. Wonder if almond flour would work???

Susi O said...

Looks wonderful! You can get butter extract at your local craft store in the "Wilton" section. I get mine at AC Moore. I don't know why they don't have it at the grocery store anymore.

Celeste said...

Anonymous - I believe that I used unsalted, but salted would work okay for this.

Jesse - I haven't baked with almond flour, so I'm not 100% positive.

Susi - Thanks for the tip! I'll check the Wilton section at Michael's Crafts next time I visit.

Jeannine said...

I'm going to try this tonight! Did you use sweetened or unsweetened coconut in the frosting?

Thanks :)

Celeste said...

Hi Jeannine! I used sweetened coconut. :)

Anonymous said...

I made this cake for my boss's bday today and everyone in the office LOVED it!!!

Celeste said...

Yay! That's awesome...Happy birthday to your boss! :)

Anonymous said...

Are You Putting The Coconut And The Chocolate In Between Ths Cake Layer Or Is It Just The chocoLate Between The Layers And The Coconut On The outside