Mounds Cake
It might look like this cake is tedious and takes a lot of work... but honestly, it is pretty easy to make.
This is probably the best combination of flavors that I have ever had in a cake - coconut, chocolate, condensed milk - what couldn't be better?
Chocolate Cake
Combine 2 boxes of chocolate cake mix with ingredients listed on box, and distribute batter amongst 4 round cake pans (make sure you butter the pan thoroughly before pouring in the batter, so that you can easily get cake out of the pan when it is done baking)
Cook according to package instructions
*Tip: You know that the cake is done when you stick a fork in the middle of the cake, and it comes out clean - DO NOT OVERCOOK the cake or it will be very dry!!
When cakes are done, remove from the oven and set on a cooling rack (This will speed up the cooling process)
Coconut Filling
This is probably the easiest part of the entire cake.
Combine two cans of condensed milk with a bag of coconut flakes and mix together
Set aside until you are ready to assemble the cake
Chocolate Sheet-Cake Frosting
Making the icing is the most tedious part, just because you have to keep an eye on the process, and stir almost the entire time. But let me just tell you, the work is worth it, and the icing is to die for once it is finished.
To make the icing, combine 1 cup of sugar, 1/2 cup unsweetened cocoa powder, 1/2 cup milk, and 4 tablespoons of butter in a pan over medium heat. Be sure to continuously stir the icing so that it does not burn. (I recommend using a whisk, which makes it easier to quickly whip) Gradually add in 4 cups of powdered sugar - 1 cup at a time - continuing to stir, and then 2 teaspoons of vanilla extract.
The icing is done once it has reached a fairly runny consistency - this is important because you will later pour the icing over the cake.
Set aside until you are ready to assemble the cake.
Assembly
Once the cakes are completely cool, it is time to assemble the cake!
*Note: if the cakes are the slightest bit warm, WAIT until they are completely cool. Otherwise, the cake could crack or fall over as you begin to layer it.
1. Remove one of the cakes, placing it on a flat surface, plate, etc.
2. Scoop and spread a decent layer of coconut filling on top - make sure that you get a good layer of coconut filling while still saving some for the following layers.
3. Place a dollop of the chocolate sheet cake frosting over the coconut, spreading it evenly over the top of the first layer.
4. Remove the second cake from the pan, and place on top of the first layer.
(Repeat steps 2-4 for the next 3 layers)
*Note: When you place down the 4th layer, allow the flat (bottom) part of the cake to be on top, to ensure that your cake is perfectly flat on top.
5. Once you have your layers ready, it is time to ice the cake. If the icing is no longer runny enough, you should re-heat it, so that it is warm and easy to pour.
When the frosting is runny and warm, carefully pour over the top of the cake, allowing it to drip down the sides. Use a cake knife to spread the rest of the frosting around the sides of the cake so that it is completely covered.
Enjoy! xx