Mounds Cake - need recipe advice
I've been given a recipe for a confection called "Mounds Cake" and I need your advice. It seems to me that it could be cloyingly sweet as written. Take a look at the recipe below and see if you would use sweetened coconut or switch to unsweetened. Also, it calls for chocolate chips and I wonder if I should substitute an equal measurement of chopped, semi-sweet or bittersweet chocolate. I'd like to make this something adults wouldn't mind eating.
Mounds Cake
1 White Cake with Pudding cake mix
24 marshmallows
2 cups sugar, divided
1½ cups milk, divided
1 14-oz. bag of shredded coconut
5 tablespoons unsalted butter
1 12-ounce bag of chocolate chips
1. Using a single 9 x 13 pan, bake cake mix according to package directions.
2. Ten minutes before the cake is ready to come out of the oven, heat the marshmallows, 1 cup of sugar and 1 cup of milk, stirring, until melted together. Stir in the shredded coconut.
3. As soon as the cake comes out of the oven, spread the marshmallow/coconut mixture on top and let cool for ½ hour.
4. Meanwhile, heat the remaining 1 cup of sugar, ½ cup of milk and the butter to a simmer; remove from heat and add the chocolate. Stir until melted. Top the cooled cake with chocolate mixture and let cool completely.
Deenso
Aug 25, 2004 09:42AM
Wow! you're not kidding. I can't imagine adding sugar to marshmellows nor to chocolate chips.
If it were me, I would:
1) make a white cake not from a box
2) make white mountain(aka 7 minute) frosting and add sweetened coconut OR go w/ the recipe as written and add unsweetened.
3) although I often use choc chips interchangeable for semi-sweet choc, in this case since the recipe calls for sugar, I would use bittersweet choc or probably 1/2 semisweet 1/2 unsweetened.
4) Straying even further afield, I might consider burying some whole almonds between the coconut coating and the chocolate and calling it an "Almond Joy" cake. The nuts would maybe help to cut the sweetness.
Please let us know how the cake turns out, however you decide to make it.
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We had an Almond Joy cake at I cake shop where I worked in college. It was actually a chocolate cake with a sweetened coconut topping, then whole almonds and a chocolate glaze. I would recommend using a dark chocolate cake (not too sweet) as an even tastier and potentially less-sweet counterpoint to the coconut than a white cake. And, yes, skip the marshmallows!
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Thanks, danna and Laurella, for the advice on this cake. The more I think about it, though, the more it makes my teeth ache! I believe I'll take a pass on this one. But I appreciate that you responded.
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