Peter Paul Mound Cake Recipe

Name: Peter Paul Mound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dark chocolate cake mix; 3 egg yolks; 1 1/4 c. buttermilk; 2 tsp. baking powder; 1 c. milk; 1 c. sugar; 18 marshmallows; 1 (16 oz.) bag coconut; 1 tsp. vanilla; 1/2 stick margarine; 1/2 c. shortening; 4 Tbsp. cocoa; 1/2 c. canned milk; 1 lb. powdered sugar

Servings: persons

1 dark chocolate cake mix
3 egg yolks
1 1/4 c. buttermilk
2 tsp. baking powder
1 c. milk
1 c. sugar
18 marshmallows
1 (16 oz.) bag coconut
1 tsp. vanilla
1/2 stick margarine
1/2 c. shortening
4 Tbsp. cocoa
1/2 c. canned milk
1 lb. powdered sugar

1
Beat eggs; fold into cake batter with buttermilk, baking powder and vanilla.
2
Bake in 3 (9-inch) pans at 350u00b0 for 30 to 35 minutes.
3
Set aside.
4
Bring to a boil the canned milk and sugar. Boil for 2 minutes.
5
Add coconut, marshmallows and vanilla.
6
Beat until it begins to thicken.
7
Spread between layers and on top. Mix in a bowl 1/2 stick of butter, shortening, cocoa, canned milk and powdered sugar.
8
Spread on cake.
9
Very good cake.

1548

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 dark chocolate cake mix, 3 egg yolks, 1 1/4 c. buttermilk, 2 tsp. baking powder, and more.

Yes, Peter Paul Mound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peter Paul Mound Cake

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