Chocolate mounds cake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 2 | cups | Sugar |
| 1 | cup | Water |
| 1 | teaspoon | Baking powder |
| 2 | Eggs | |
| ¾ | cup | Sour cream |
| ¼ | cup | Shortening |
| 1¼ | teaspoon | Baking soda |
| 1 | teaspoon | Vanilla |
| 4 | ounces | Melted chocolate |
| 1 | pack | (12 oz) frozen coconut |
| 4 | ounces | Sour cream |
| 1¾ | cup | Sugar |
| 2 | cups | Sugar |
| ¼ | cup | Shortening |
| 1 | pinch | Salt |
| ⅔ | cup | Milk |
| 3 | tablespoons | Cocoa or 2 sq. bakers chocolate |
| 1 | teaspoon | Vanilla |
Directions
FILLING
FROSTING
Preheat oven to 350 degrees. Lightly grease two 8" round cake pans. In a large bowl combine all the dry ingredients, mixing well. Add chocolate, water, beaten eggs, shortening and vanilla. Beat for two minutes at high speed, stirring well. Pour into cake pans and bake for 40-45 min. Cool cake completely and slice layers in half with a string or bread knife.
Filling: Mix thoroughly and spread between each layer.
Frosting: Put all ingredients in heavy saucepan and bring to a bubbling boil. Set aside to cool. When cooled, beat with mixer until glossy and of spreading consistency. Frost sides and top.
Posted to Bakery-Shoppe Digest V1 #418 by slea@... (Shawn Zehnder Lea) on Nov 26, 1997