Peter paul mounds cake

Peter paul mounds cake

Ingredients/Components

• sugar
• eggs - 2 item
• vanilla - 1 Tbsp
• pkg - 5 (6
• milk
• salt - 1 tsp
• flour - 3 c
• stick margarine - 1/2 item
• evaporated milk - 3/4 c
• soda - 2 tsp
• cocoa - 1/2 c
• sticks margarine - 2 item
• buttermilk - 2 c
• large marshmallows - 18 item
• chocolate bits - 3 oz
• Add sugar gradually
• Now put coconut in and cook until you think the coconut has cooked well

How to make peter paul mounds cake:

Cream butter. Add sugar gradually. Beat until fluffy. Add eggs one at a time. Add vanilla. Sift dry ingredients together and add to mixture, alternating with buttermilk. Cok in three cake pans at 350°.

Note: Can use Duncan Hines Moist Deluxe butter recipe fudge cake mix. Cook 2 layers and split with sewing thread and make 4 layers. Let cool and put filling between each.Frosting For Layer:1 1/2 c. sugar1 1/2 c. milk18 large marshmallows1 Tbsp. vanilla5 small (6 oz.) pkg. frozen coconut Cook together slowly the sugar, milk and marshmallows until marshmallows melt, about 8 minutes. Now put coconut in and cook until you think the coconut has cooked well. Cook in thick pot. Do not let mixture stick or boil over. Let cook and put in vanilla. This will look like a "Peter Paul Bar".

Put between layers of cake. If you let the cake set for a day, it is better. It is very moist.Frosting For Top Of Cake:1 c. sugar3/4 c. evaporated milk9 large marshmallows1/2 stick margarine3 oz. chocolate bits1 tsp. vanilla Cook sugar, milk, marshmallows and margarine very slowly over medium heat until it comes to a boil. Cook 3 or 4 minutes. Remove from heat and stir in 3 ounces of chocolate bits. Add 1 teaspoon vanilla and let cool. If it gets too hard, add a little milk. If this is too much for the top of your cake, freeze what is left for your next cake.

This icing is good for icing any cake or sheet cake.

Recipe categories: Desserts, Cakes, Coconut.