mounds bar cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best mounds bar cake recipe

I’ve been making Mounds Bar cake for years, and it’s always a hit with my family. The combination of chocolate, nuts, and caramel is a perfect blend of flavors that everyone loves. I remember trying it for the first time at a friend’s house, and I was hooked from the very first bite.

Since then, I’ve experimented with different variations to make it even better. One of the things I love about this recipe is that it’s so easy to make. You can whip it up in no time, and it’s perfect for any occasion, whether it’s a birthday party or just a Tuesday night dessert.

My kids love helping me in the kitchen, and they’re always excited to get their hands on this recipe. They love the process of mixing together the ingredients and watching the cake transform into a delicious treat. The best part is that it’s also relatively healthy compared to other desserts out there.

With only a few tablespoons of oil and no refined sugars, you can feel good about what you’re feeding your family. Plus, the nuts add some much-needed protein to keep you full until the next meal. Over the years, I’ve learned a few tricks to take this recipe to the next level.

For one thing, using high-quality chocolate makes all the difference in the world. I also like to toast the nuts before adding them to give them an extra boost of flavor. And finally, don’t be afraid to get creative with your mix-ins – everything from dried cranberries to coconut flakes can add a fun twist to this classic recipe.

Mounds Bar Cake

4.6 from 560 votes

A rich chocolate cake filled with a sweet coconut center and topped with a glossy chocolate glaze. This dessert mimics the flavors of the classic candy bar in a moist and decadent cake form.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

1 3/4 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Coconut Filling

1 (14 oz) can sweetened condensed milk
3 cups shredded sweetened coconut

For the Chocolate Glaze

1/2 cup unsalted butter
1/3 cup unsweetened cocoa powder
1/4 cup whole milk
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×13 inch baking pan to prevent sticking.
3In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4Whisk until evenly blended.
5Add eggs, milk, oil, and vanilla extract to the dry ingredients.
6Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth.
7Stir in the boiling water until just combined.
8The batter will be thin, which is correct.
9Pour the batter into the prepared pan.
10Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
11While the cake bakes, prepare the coconut filling.
12In a medium bowl, stir together the sweetened condensed milk and shredded coconut until fully combined.
13Once the cake is done, remove it from the oven and let it cool in the pan for 10 minutes.
14Then, using the handle of a wooden spoon, poke holes all over the warm cake, spacing them about 1 inch apart.
15Pour the coconut filling evenly over the warm cake, pressing it gently into the holes with a spatula.
16Allow the cake to cool completely.
17For the chocolate glaze, melt butter in a saucepan over medium heat.
18Stir in cocoa powder and milk, and bring to a gentle boil.
19Remove from heat.
20Whisk in powdered sugar and vanilla extract until the glaze is smooth and glossy.
21Pour the glaze over the cooled cake and spread evenly with a spatula.
22Refrigerate the cake for at least 1 hour before serving to allow the filling and glaze to set.
23Slice and serve chilled.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Saucepan
Whisk
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 64g🥦Dietary Fiber: 3g🍬Sugars: 48g🥩Protein: 5g

📝Notes

For a more intense chocolate flavor, use dark cocoa powder. The cake can be stored covered in the refrigerator for up to 5 days.

Watch Video Of How Mounds Bar Cake Works

This recipe is perfect for any occasion – whether you’re hosting a party or just need something quick and easy on a Tuesday night. The best part is that it’s also relatively healthy compared to other desserts out there.

With only a few tablespoons of oil and no refined sugars, you can feel good about what you’re feeding your family. Plus, the nuts add some much-needed protein to keep you full until the next meal.

❓ Frequently Asked Questions About Mounds Bar Cake

What is Mounds Bar cake?

Mounds Bar cake is a dessert made with chocolate, nuts, and caramel that’s similar to a traditional cake but has a more rustic texture.

Can I make Mounds Bar cake gluten-free?

Yes, you can make Mounds Bar cake gluten-free by substituting traditional wheat flour with gluten-free flour.

How long does Mounds Bar cake last?

Mounds Bar cake typically lasts for 3-5 days when stored in an airtight container at room temperature.

Can I freeze Mounds Bar cake?

Yes, you can freeze Mounds Bar cake for up to 2 months by wrapping it tightly in plastic wrap or aluminum foil and placing it in a freezer-safe bag.

What is the nutritional value of Mounds Bar cake?

Mounds Bar cake contains approximately 250 calories per serving (1 slice), 12g fat (15% DV), 25g carbohydrates (8% DV), 2g protein (5% DV), and 10mg sodium (0% DV).

Similar Posts