Mounds Cake – Page 2 – Heart To Heart

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray it with non-stick baking spray.
Make the Cake Batter: In a large bowl, prepare the cake batter according to the directions on the box. Pour the prepared batter evenly into the bottom of your greased pan.
Add the Chocolate Layer: In a small bowl, whisk together the ½ cup of cocoa powder and ½ cup of sugar. Sprinkle this mixture evenly over the top of the cake batter. Do not stir.
Add Chocolate Chips: Sprinkle the 2 cups of chocolate chips evenly over the cocoa and sugar layer.
Make the Coconut Topping: In a separate medium bowl, combine the entire can of sweetened condensed milk, the bag of shredded coconut, and the chopped nuts (if using). Mix well until fully combined.
Assemble the Cake: Drop spoonfuls of the coconut mixture evenly over the top of the chocolate chips. Using your fingers or the back of a spoon, gently press and spread the coconut mixture to cover the entire surface. It does not have to be perfectly even.
Bake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is a deep golden brown and a toothpick inserted into the cake layer comes out clean or with a few moist crumbs.
Cool and Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack before slicing and serving. This allows the layers to set properly.

Don’t Mix the Layers: The key to the distinct layers is not stirring after you add the cocoa/sugar and the coconut topping.
Cool Completely: This cake is very gooey and rich straight from the oven. Letting it cool fully makes it much easier to slice and allows the flavors to meld.
Serve with a Scoop: For an extra treat, serve a slightly warm slice with a scoop of vanilla ice cream.
Storage: Cover the pan with foil or plastic wrap and store at room temperature for up to 3 days.

Enjoy your delicious homemade Mounds Cake! 😋