Today, like every other day, I have chocolate on my mind and… I won’t even lie… on my breath. I thought I’d share a rich, beautiful recipe with you for Mounds Bar Cake. It doesn’t call for any Mounds Bars but I’m not above crumbling some and covering the frosting with the deliciousness. Enjoy!
First of all, bake a chocolate cake – use your favorite “scratch” recipe (one of my favorite’s is the one on the back of Hershey’s Cocoa Powder – excellent!) or use a box of cake mix.
While the chocolate cake is baking, mix together:
1 cup sugar
1 cup canned evaporated milk
1 bag coconut
1 bag marshmallows
Mix and cook until marshmallows are melted and the mixture thickens. Spread on the baked chocolate cake while it’s hot.
1 pound bag powdered sugar
1/2 cup plus 2 TBSP softened margarine
1/2 cup plus 3 TBSP boiling water
1 tsp almond extract (or vanilla extract)
1/2 cup cocoa
Mix sugar and cocoa until lump-free. Add extract, water and margarine. Pour over cake and spread. Set in cool place for icing to set.