STREAMING NOW: The Layover

Mounds Candy Bar Cake

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from one of our potlucks at work. It is really good.”
READY IN:
1hr 10mins
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) package chocolate cake mix, baked in a 9 x 13-inch pan by the box directions
  • 3 eggs (or as called for by your cake mix)
  • 13 cup oil (or as called for by your cake mix)
  • 1 13 cups water (or as called for by your cake mix)
  • Filling
  • 24 large marshmallows
  • 1 cup sugar
  • 1 cup milk
  • 14 ounces coconut, frozen
  • Topping
  • 14 cup milk
  • 34 cup sugar
  • 14 cup oleo
  • 6 ounces chocolate chips

Directions

  1. Bake cake in a 9x13-inch cake pan by the package directions.
  2. When cooled, split cake into 2 layers.
  3. In a saucepan mix sugar, marshmallows and milk.
  4. Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
  5. Put the coconut mixture between split layers and on top; let cool.
  6. Combine milk, sugar and oleo for topping; bring to a boil.
  7. Stir chocolate chips in till melted.
  8. Frost cake with this mixture and refrigerate overnight.
  9. Yum Yum.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: