Description
This decadent Mounds Cake recipe combines a rich chocolate cake base with a luscious coconut and marshmallow topping, all draped in a creamy chocolate fudge sauce. Perfectly moist and irresistibly sweet, this dessert offers a delightful blend of flavors and textures that will satisfy any chocolate and coconut lover’s cravings.
Ingredients
Scale
Cake
- 1 box chocolate cake mix
- 1 cup milk
- 1 cup sugar
Coconut Topping
- 12 oz flaked coconut
- 120 mini marshmallows
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
Chocolate Fudge Sauce
- 1/2 cup margarine
- 2 cups sugar
- 2 tbsp cocoa powder
- 12 oz evaporated milk
Instructions
- Preheat and Bake Cake: Preheat your oven according to the chocolate cake mix package instructions. Prepare the cake batter by mixing the cake mix with 1 cup of milk and 1 cup of sugar as directed. Pour the batter into a greased baking pan and bake until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
- Prepare Coconut Topping: In a medium bowl, combine 12 ounces of flaked coconut, 120 mini marshmallows, 1 teaspoon of vanilla extract, and 1/2 cup of chopped pecans. Mix thoroughly and set aside.
- Make Chocolate Fudge Sauce: In a saucepan over medium heat, melt 1/2 cup margarine and stir in 2 cups of sugar. Once combined, add 2 tablespoons of cocoa powder and pour in 12 ounces of evaporated milk. Bring the mixture to a gentle simmer and cook for 5 minutes while continuously stirring until the sauce is smooth and thickened. Remove from heat.
- Assemble the Cake: After the cake has cooled, evenly spread the prepared coconut and marshmallow topping over the surface of the cake.
- Pour Chocolate Sauce: Slowly pour the warm chocolate fudge sauce over the coconut topping, ensuring it covers the cake evenly.
- Chill and Serve: Place the assembled cake in the refrigerator and chill for at least one hour to allow the topping and sauce to set. Serve chilled for best flavor and texture.
Notes
- Ensure the cake is completely cooled before adding the coconut topping to prevent melting the marshmallows.
- For a nut-free version, omit the chopped pecans.
- You can substitute margarine with butter for a richer flavor.
- The chocolate fudge sauce can be gently reheated if it thickens too much before pouring.
- Store leftovers in the refrigerator, well covered, for up to 3 days.
