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Mounds cake

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Ingredients/Components

sugar - 2 c
vanilla - 1 tsp
milk - 1 c
salt - 1 tsp
coconut - 2 c
baking powder - 2 tsp
Cool Whip - 8 oz
sifted all-purpose flour - 3 c
eggs at room temperature - 4 item
butter at room temperature - 1 c
can Eagle Brand milk - 1 item
small box vanilla instant pudding - 1 item
box chocolate cake mix - 1 item
milk at room temperature - 1 c
very finely chopped black walnuts - 1 c

How to make mounds cake:

Sift the flour with the baking powder and salt. Set aside. Cream the butter and sugar very hard until silvery and light. Add the eggs, one at a time, beating well after each addition.

Combine the milk and vanilla, then add to the creamed mixture alternately with the sifted dry ingredients, making sure that you begin and end with the dry ingredients. Beat only enough to blend. Fold in the walnuts.

Spoon batter into a well greased and floured 9-inch (12-cup) Bundt pan or into a greased and floured 9-inch tube pan.

Bake in a moderate 350° oven for 50 to 60 minutes or until cake is springy to the touch and has pulled from sides of pan. Remove cake from oven. Cool upright in its pan on a wire rack for 15 minutes, then loosen edges with a thin bladed spatula and turn cake out of pan. Cool completely before cutting.

Recipe categories: Desserts, Cakes, Cake fillings and frostings.

Rating:

Average rating: 4, total votes: 5

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