Ingredients:

• 1 cake mix (white or yellow cake mix)
• ½ cup cocoa
• ½ cup sugar
• 2 cups chocolate chips
• 1 cup chocolate syrup
• 8 oz. tub Cool Whip
• 2 cups shredded coconut

Equipment:

• 9×13 baking dish
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Meat fork or skewer

Directions:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 baking dish to prevent the cake from sticking.
2. Prepare the Cake Mix: In a large bowl, prepare the cake mix according to the package instructions. Add in the ½ cup of cocoa and ½ cup of sugar, blending well until smooth.
3. Bake the Cake: Pour the cake mixture into the prepared baking dish. Sprinkle the 2 cups of chocolate chips evenly over the top of the cake batter. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Add the Syrup: Remove the cake from the oven and immediately poke holes all over the top using a meat fork or skewer. Warm the chocolate syrup slightly in the microwave or on the stovetop, then pour it evenly over the hot cake. Cover the cake and let it cool overnight to allow the flavors to meld.
5. Frost the Cake: In a medium bowl, mix the Cool Whip and shredded coconut together until well combined. Spread this mixture evenly over the cooled cake. Chill the cake for at least an hour before serving to let the frosting set.

Tips and Variations:

• For Extra Decadence: Add a layer of chocolate ganache between the cake and the whipped cream topping.
• Nutty Addition: Sprinkle some chopped almonds or walnuts over the cake before adding the whipped cream frosting for a bit of crunch.
• Alternative Toppings: Try using a cream cheese frosting mixed with coconut for a tangier flavor profile.

FAQs:

1. Can I use homemade whipped cream instead of Cool Whip?

   • Yes, you can use homemade whipped cream. Just whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form and then fold in the shredded coconut.

2. What can I use instead of chocolate syrup?

   • If you don’t have chocolate syrup, you can make a quick substitute by melting 1 cup of chocolate chips with 1/4 cup of heavy cream until smooth.

3. How long does this cake last?

   • This cake can be stored in the refrigerator for up to 5 days. Make sure to keep it covered to prevent it from drying out.

4. Can I freeze the cake?

   • Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

This Mounds Cake is more than just a dessert; it’s a slice of nostalgia, a conversation starter, and a guaranteed crowd-pleaser. Whether you’re sharing it with friends at a party or enjoying a quiet piece with a cup of coffee, it’s sure to bring joy and a sense of indulgence to any occasion. Happy baking!