Mounds Cake

It was a rainy Fourth of July but we had a great day. I'm not a big fan of noisy fireworks anyway so I was perfectly happy shut up inside on the cozy sofa where I got caught up with the last season of "Dexter" and did some baking.  One of Michael's co-workers, a great lady who is no longer with us, used to make a wonderful Mounds Cake (like the candy bar). He didn't get the recipe (or if he did we lost it) but I have put together a good one, comprised of bits and pieces from other recipes I've read.

This is a basic Devil's Food cake with the filling added between the layers. I've also made the cake with three 8" layers (and the filling between each layer) or you can do two 9" layers. The frosting comes from Maida Heatter's Cowtown Chocolate Cake. I have since made the cake with a ganache frosting and it is delicious.

Cake

6 oz. unsalted butter (1 1/2 sticks)
1 3/4 cups granulated sugar
1/2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. vanilla extract
2 cups all-purpose flour
3/4 cup cocoa powder (preferably Dutch-process)
4 large eggs
1 1/2 cups milk 

Preheat oven to 350. Grease and flour two 9" pans (or three 8" pans).

Whisk together the flour and cocoa powder and set aside.

Cream together the butter, sugar, salt, baking soda and vanilla for about 5 minutes.

Add the eggs, one at a time, until mixed. 

Add the flour mixture 1/3 at a time, alternating with the milk and ending with the flour. Scrape the sides of the bowl as necessary.

Pour the batter into the prepared pans and bake for 20-25 minutes, or until a tester comes out clean. Cool for 5 minutes before removing from the pan. Cool completely on wire racks.

Filling

1/2 cup milk
1/2 cup sugar
2 1/2 cups coconut
24 large marshmallows, cut into small pieces
1 tsp. vanilla extract

In a saucepan, stir the milk, sugar and marshmallows over low heat until the sugar has dissolved.

Remove from the heat and add the coconut and vanilla. Allow to cool.


Ganache Frosting (or you can use the frosting here)

8 oz. bittersweet chocolate (you can really use any type of chocolate you like)
8 oz. heavy cream

Chop the chocolate into small pieces.

Heat the heavy cream until it just begins to simmer. 

Pour the heavy cream over the chocolate and let it sit for 1-2 minutes.

Whisk the cream and chocolate together until it is smooth. Allow to cool slightly before pouring it over the cake. (Note: If the ganache is too runny, you can always add more chocolate or add more cream if it is too thick).

Text and photos by Phillip Oliver, Dirt Therapy