Peter Paul Coconut Mounds Cake

[PurplePuppy]

Peter Paul Coconut 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.