Desserts · Recipes · Vegan/Vegetarian

Mounds Chocolate Cake

School is almost back in season for those of you with school-aged youngin’s and for some of you aspiring students yourselves.  Isn’t it amazing how fast time flies?

A miracle happened today.  I finally baked a perfectly moist cake from scratch!  Cakes were  a challenge for me after I moved to a higher altitude.  I quickly realized that all of my old cake recipes didn’t work up here.  I don’t know if the altitude messed with my measuring skills or what exactly was going on but I finally found my new basic chocolate cake recipe.  And I can’t say enough about it!

This cake is one of the best cake recipes you are ever going to find.  It is super easy, moist, and has a perfect silky texture.  I couldn’t be happier with the way this turned out.

This recipe is especially great because you mix everything in one bowl.  Talk about easy clean up!  That leaves me more time to make a cocktail and read a book.

I chose to use this frosting because I’m not a huge fan of buttercream frosting.  For me, buttercream tends to be overly sweet and overpowering.  Instead, I whipped up this egg white frosting that is much lighter.  I toasted some leftover coconut and voilà!  A Mounds cake is born.

Mounds Chocolate Cake

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yields: 2 - 9 inch round cake layers or 24 cupcakes

Calories per serving: 157

Fat per serving: 5.7g

Mounds Chocolate Cake


    For the Cake:
  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 1 cup unsweetened, good quality cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup lite sour cream
  • 1 cup milk
  • 1/2 cup vegetable oil (you can use half applesauce as a healthier substitute)
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • For the Frosting:
  • 3/4 c. light corn syrup
  • 1/4 c. sugar
  • Dash of salt
  • 2 egg whites
  • 1 1/2 tsp. or less of vanilla
  • 1 cup sweetened coconut, lightly toasted


    For the cake:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, sour cream, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven (26-28 minutes for cupcakes), or until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
  4. For the Frosting:
  5. Heat corn syrup to a boil. In a small mixer bowl, beat egg whites and salt at high speed for 1/2 minute until foamy. Gradually add sugar and continue to beat until stiff peaks form, about 1 minute. Slowly add boiling corn syrup to egg white mixture while beating. Add vanilla. Continue beating until frosting becomes thick enough to spread, about 5 minutes. Spread on cooled cake and gently press toasted coconut flakes into the frosting. Keep chilled.

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