Peter Paul Mounds Cake

This Peter Paul Mounds Cake is a nostalgic treat that mimics the classic candy bar with layers of moist chocolate cake, sweet coconut marshmallow fluff, and rich chocolate icing. The combination of chewy coconut and smooth chocolate creates a decadent texture that is both comforting and indulgent. It is an easy dessert to assemble using simple pantry staples like cake mix, marshmallows, and coconut. Perfect for potlucks, family gatherings, or anytime you crave a serious chocolate fix, this cake delivers big flavor with minimal effort. Serve it slightly warm for the best gooey experience.

Cooking Method: Baking, Boiling

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 3654.9

Dietary: Vegetarian

Description

This Peter Paul Mounds Cake is a nostalgic treat that mimics the classic candy bar with layers of moist chocolate cake, sweet coconut marshmallow fluff, and rich chocolate icing. The combination of chewy coconut and smooth chocolate creates a decadent texture that is both comforting and indulgent. It is an easy dessert to assemble using simple pantry staples like cake mix, marshmallows, and coconut. Perfect for potlucks, family gatherings, or anytime you crave a serious chocolate fix, this cake delivers big flavor with minimal effort. Serve it slightly warm for the best gooey experience.

Ingredients

1 box Deep chocolate cake mix
1 cup Milk
1 cup Sugar
24 large Marshmallows
14 ounce Coconut

Directions

1
Preheat oven to the temperature specified on the cake mix box. Grease and flour a large sheet cake pan.
2
Prepare the chocolate cake mix according to package directions, adding milk and any other required ingredients.
3
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
4
While the cake is baking, combine milk, sugar, and marshmallows in a medium saucepan over medium heat.
5
Stir constantly until the marshmallows are completely melted and the mixture is smooth.
6
Remove the saucepan from heat and stir in the coconut until evenly distributed.
7
Spread the warm coconut-marshmallow mixture evenly over the top of the slightly warm baked cake.
8
For the icing, combine 1 1/2 cups sugar, 1/2 cup evaporated milk, and 1/2 cup butter in a saucepan.
9
Bring the icing mixture to a boil, stirring occasionally.
10
Remove from heat and stir in 1 1/2 cups chocolate chips until melted and smooth.
11
Spread the chocolate icing over the coconut layer while still warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 3654.9kcal

% Daily Value *
Total Fat 126.5g195%
Saturated Fat 99.4g498%
Cholesterol 1.2mg1%
Sodium 253.6mg11%
Total Carbohydrate 653.0g218%
Dietary Fiber 25.2g101%
Sugars 612.2g
Protein 25.6g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the cake to cool completely before slicing to ensure the layers set properly.

Use sweetened shredded coconut for the best texture and flavor match to the original candy.

If the icing is too thick, add a teaspoon of hot water to thin it out for easier spreading.

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Keywords: chocolate, coconut, marshmallow, cake, dessert, candy, mounds, ganache, sweet, easy, baking, holiday

Read it online: https://www.chefs-mate.com/recipe/peter-paul-mounds-cake/