Time: 1 hours and 20 minutes         Servings: 12

If you have guests coming and you don’t know what to make for dessert, this recipe is for you. Your loved ones will love it. You can also make it for a birthday party. Your kids will be happily surprised and they will think that a special chef made it for them.

This Mounds cake is made of 4 layers. Don’t let this scare you. It is easily made and the instructions are easy to follow. The texture of the cake is amazing. It is creamy, soft and moist. These are perfect characteristics for a cake made by a professional. You and your guests will definitely want more. They will even ask you to make it more often. Make yourself and your loved ones happy by preparing this cake. Enjoy!

INGREDIENTS:

CHOCOLATE CAKE

• 2 cups of spooned and leveled all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1¾ teaspoons baking powder
• 1¾ teaspoons baking soda
• 1 teaspoon table salt
• 2¼ cups granulated sugar
• 1¼ cups buttermilk
• 2¼ teaspoons pure vanilla extract
• ⅔ cup vegetable oil
• 3 room-temperature extra-large eggs
• 1 cup boiling water

CHOCOLATE FROSTING

• 1½ cups salted sweet cream butter
• 2 teaspoons pure vanilla extract
• ¾ cup unsweetened cocoa powder
• 4½ cups powdered sugar
• ½ cup whole milk

COCONUT FILLING

• 1½ cups sweetened condensed milk
• 2 teaspoons pure vanilla extract
• ½ teaspoon salt
• 4 cups sweetened coconut flakes

INSTRUCTIONS:

1. Prepare your oven by heating it to 350 degrees Fahrenheit. Grease your 2 9-inch round cake pans with non-sticking spray.
2. In a large mixing bowl, whisk the flour, baking powder, cocoa powder, baking soda, salt and sugar until they are well combined.
3. Add in the buttermilk, vegetable oil, and vanilla. Combine everything.
4. Add in the eggs (one at a time) making sure to whisk well.
5. Slowly add the boiling water while continuing to whisk until the batter is thin.
6. Pour half of the batter in each cake pan. Place them in the oven and cook the for a maximum of 35 minutes. Remove them from the oven and allow to cool.
7. Beat on medium-high speed the butter for a minute and a half using a stand mixer until it becomes smooth.
8. On medium-low speed, beat in the vanilla, and cocoa powder until everything is well combined.
9. Beat in well 1 cup of powdered sugar. Then, add milk and beat again. Repeat the process until you obtain a smooth frosting.
10. In a large mixing bowl, whisk in the condensed milk, vanilla and salt.
11. Add in the coconut flakes and combine well.
12. Slowly remove the cakes from the pans and place them on your counter. Slice your cakes in half horizontally.
13. Place the bottom layer on a serving plate. Spread a third of the coconut mixture on top of it.
14. Add the second layer on top of the coconut layer and spread the coconut mixture again. Repeat the same steps with the other layers. (No coconut layer on the top)
15. Spread evenly some frosting on the outside of the cake. Add another layer of frosting on the sides and the top.
16. Place the layered cake in the fridge to harden a little bit.
17. Slice it and serve.

Notes:

• To double the quantity, double the ingredients.
• Covered Leftovers can be stored in the fridge for a maximum of 4 days
• You can use the homemade chocolate frosting instead of the premade whipped chocolate frosting.