pcheftina
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Does Anyone Have a Recipe for a Mounds-Type Cake or Pie??
Click For Summary
Discussion Overview
This thread centers around participants sharing recipes and ideas for a Mounds-type cake or pie, with a particular focus on variations inspired by popular candy bars. Participants express enthusiasm for the recipes and share personal experiences related to them.
Discussion Character
- Anecdotal
- Opinion-based
Main Points Raised
- One participant mentions wanting to impress their boss with a cake inspired by Mounds candy bars.
- Another participant recalls a brownie pizza with a coconut topping but cannot remember the name or find the recipe due to a recent move.
- A participant identifies the recipe for Chocolate Macaroon Pizza from the All the Best cookbook, describing it as "DIVINE" and noting its success at their show.
- Several participants express interest in receiving the Chocolate Macaroon Pizza recipe via email.
- One participant shares a recipe for Almond Joy Cake, detailing its ingredients and preparation steps, while noting it is not a Pampered Chef recipe but can utilize their products.
- A participant expresses excitement about the Almond Joy Cake, identifying as a chocolate lover.
Areas of Agreement / Disagreement
No clear consensus emerges, as participants share various recipes and personal preferences without a unified agreement on a single recipe.
Contextual Notes
Participants are sharing personal experiences and recipes related to cake and pie variations inspired by candy bars, reflecting their individual tastes and cooking experiences.
Who May Find This Useful
Consultants and community members interested in dessert recipes or those looking for creative baking ideas may find this discussion beneficial.
luvs2sellit
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knsoler6101
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quiverfull7
Gold Member
- 3,142
pamperedlinda
Gold Member
- 10,156
Almond Joy CakeHere's a recipe for an Almond Joy Cake that is to die for! It is not a PC recipe, but you can use our products.
Almond Joy Cake
from River Road Recipes IV...
Warm Welcomes
INGREDIENTS:
1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)
TO PREPARE:
Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.
Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.
HINT: For neat slices, chill for several hours before cutting.
YIELDS: 1 to 2 dozen squares
Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.
Almond Joy Cake
from River Road Recipes IV...
Warm Welcomes
INGREDIENTS:
1 (2-layer) butter chocolate cake mix
1 cup milk
1 cup sugar
24 marshmallows
1 (14-ounce) package shredded coconut
1-1/2 cups sugar
1 cup evaporated milk
1/2 cup (1 stick) butter
2 cups (12 ounces) semisweet chocolate chips
Whole almonds, lightly toasted (optional)
TO PREPARE:
Bake the cake using package directions for a 9 x 13-inch cake pan. Bring the milk and 1 cup sugar to a boil in a saucepan. Boil for 1 minute; reduce the heat. Stir in the marshmallows and cook until blended, stirring constantly. Stir in the coconut and pour over the hot cake.
Bring 1-1/2 cups sugar, the evaporated milk and butter to a boil in a saucepan; reduce the heat to low. Add the chocolate chips and mix well. Cook until blended, stirring frequently. Fold in the almonds. Pour the chocolate mixture over the warm layers. Let stand until set and cut into squares. You may freeze for future use.
HINT: For neat slices, chill for several hours before cutting.
YIELDS: 1 to 2 dozen squares
Copyright 2004 The Junior League of Baton Rouge, Inc. All rights reserved. Visit The Junior League of Baton Rouge web site (http://www.juniorleaguebr.com) to purchase copies of River Road Recipes IV: Warm Welcomes and other fine cookbooks, or call (225) 924-0298.
And I love almond joy's!Frequently Asked Questions
What ingredients do I need for a Mounds-Type Cake or Pie?
To make a Mounds-Type Cake or Pie, you typically need ingredients such as chocolate cake mix, shredded coconut, sweetened condensed milk, chocolate frosting, and optionally, some chopped almonds for added texture. You can also use coconut cream for a richer coconut flavor.
How do I prepare the coconut filling for the cake or pie?
The coconut filling is usually made by mixing shredded coconut with sweetened condensed milk. Combine these ingredients in a bowl until well mixed, and then spread it evenly over the cake layers or into the pie crust before adding the chocolate topping.
Can I use a homemade cake recipe instead of a cake mix?
Absolutely! If you prefer to use a homemade cake recipe, you can substitute the cake mix with your favorite chocolate cake recipe. Just ensure that the cake is dense enough to hold the coconut filling and chocolate topping.
What is the best way to frost a Mounds-Type Cake?
The best way to frost a Mounds-Type Cake is to use chocolate frosting, which can be store-bought or homemade. After the cake has cooled completely, spread a generous layer of frosting on top and around the sides. For an extra touch, you can sprinkle some shredded coconut on top of the frosting.
Can I make a Mounds-Type Pie instead of a cake?
Yes, you can definitely make a Mounds-Type Pie! Simply use a pre-made or homemade pie crust, layer the coconut filling, and top it with chocolate ganache or frosting. Chill the pie in the refrigerator to set before serving for the best texture and flavor.
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