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mounds cake

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Peter Paul Mounds cake

  • 2½ cups unbleached flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter
  • 2 cups sugar
  • 3 squares unsweetened chocolate
  • 1 cup buttermilk
  • 4 eggs
  • 2 teaspoons vanilla

Heat oven to 350 degrees.

Sift together the flour, baking powder, baking soda and salt.

With a mixer, beat the butter until smooth, add the sugar and continue to beat until fluffy, scraping down the sides.

In a double boiler over simmering water, melt the chocolate. Remove from heat, and whisk in the buttermilk, then the eggs, one at a time, and the vanilla. Slowly beat the chocolate mixture into the butter mixture. Gradually add the flour mixture, beating well and scraping down sides to make a smooth batter.

Butter three 8-inch cake pans. Cut parchment paper rounds to fit in the bottoms of the pans, then butter the top of the parchment. Divide batter equally among the three pans. Bake until cakes test clear in the center, and the sides pull away slightly from the edge of the pans, 35 minutes or more. Cool before removing from pans and completing cake.

Coconut filling

  • 1 cup milk
  • 24 large marshmallows
  • 14-ounce bag sweetened coconut
  • Cook milk and marshmallows until melted. Add coconut; spread between layers.
  • Icing:
  • 1 stick butter
  • 2 squares unsweetened chocolate
  • 16 marshmallows
  • 1 pound box powdered sugar
  • 1 teaspoon vanilla
  • Milk

Melt butter, chocolate and marshmallows. Mix with sugar and vanilla. Add enough milk to make a spreading consistency. Ice top and bottom of cake.

Serves 12 or more.

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