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Peter Paul Mounds Cake
This cake is AMAZING! First, bake a devil’s food cake mix in a 13x9 pan. Leave cake in the pan and top with FILLING, then pour FROSTING over the top of the cake.
FILLING:
1 CUP SUGAR
1 CUP MILK
12 OZ. FLAKED COCONUT
12 LARGE MARSHMALLOWS (OR 120 MINIATURES)
1 TSP. VANILLA EXTRACT
1/2 CUP FINELY CHOPPED PECANS
Bring sugar & milk to a boil. Add coconut and marshmallows and return to a boil. Cook for 5 minutes, stirring frequently. Add vanilla and pecans and spread hot filling on top of the baked devil’s food cake.
FROSTING:
2 CUPS SUGAR
2 TABLESPOONS COCOA
1 STICK MARGARINE
12 OZ. CAN EVAPORATED MILK
1 TSP. VANILLA EXTRACT
Mix sugar & cocoa with a wire whisk, then add mixture and all other ingredients except vanilla to a saucepan. Cook over medium heat, stirring constantly until it reaches the softball stage. Transfer to a mixing bowl, add vanilla. Beat until it is pourable (slightly thickened) pour all over the top of the cake.
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Негізгі бет 70's Peter Paul Mounds Cake Recipe - Church Cookbook Recipes
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