Peter Paul Mounds Cake - Master Cookbook Recipe # 247

Name: Peter Paul Mounds Cake - Master Cookbook Recipe # 247
Prep time: 20 min
Total time: 20 min
Yield: 1 (One) 13x9 inch cake
Cuisine: Southern
Ingredients: 1 baked Chocolate Cake (Master Cookbook Recipe # 213), kept in a 13x9 pan; 1 cup sugar; 1/4 tsp salt; 1 cup milk; 12 oz. sweetened flaked coconut (Tammy uses Baker’s brand); 12 large marshmallows (or 120 miniatures); 1 tsp vanilla extract; 1/2 cup finely chopped pecans; 2 cups granulated sugar; 2 Tbsp cocoa powder (Hershey’s); 1/2 cup salted butter; 12 oz. can evaporated milk; 1 tsp vanilla extract

This nostalgic 1970s church cookbook classic tastes just like the famous candy bar. It features a rich chocolate base topped with a thick, gooey marshmallow-coconut filling and finished with a cooked chocolate fudge frosting. It’s a decadent, "poke-style" sheet cake that is always the first to disappear at any gathering.

This is recipe #247 in Tammy’s Master Cookbook.

Prep time: 20 minTotal time: 20 min Cook Time - Toppings: 15 min

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Ingredients

1 baked Chocolate Cake (Master Cookbook Recipe # 213), kept in a 13x9 pan
Coconut Filling:
1 cup sugar
1/4 tsp salt
1 cup milk
12 oz. sweetened flaked coconut (Tammy uses Baker’s brand)
12 large marshmallows (or 120 miniatures)
1 tsp vanilla extract
1/2 cup finely chopped pecans
Chocolate Frosting:
2 cups granulated sugar
2 Tbsp cocoa powder (Hershey’s)
1/2 cup salted butter
12 oz. can evaporated milk
1 tsp vanilla extract

Instructions

The Filling: In a saucepan, bring the sugar and milk to a boil. Stir in the coconut and marshmallows. Return the mixture to a boil and cook for 5 minutes, stirring frequently until thickened.
Finish Filling: Remove from heat; stir in the vanilla, salt, and pecans. Immediately spread this hot filling over your chocolate cake.
The Frosting: In a separate saucepan, whisk the sugar and cocoa together. Add the butter and evaporated milk.
Cook to Soft Ball: Cook over medium heat, stirring constantly, until the mixture reaches the soft-ball stage (approx. 235°F).
Thicken & Pour: Transfer the frosting to a mixing bowl and add the vanilla. Beat the frosting with a mixer or spoon until it begins to thicken but is still pourable.
Set: Pour the frosting evenly over the coconut layer. Let it set before slicing.

Notes

Tammy's Tip: "The secret to that authentic Mounds taste is getting that frosting to the right stage. Beating it slightly after cooking helps it get that perfect fudge-like consistency that makes this cake so special!"