Mounds Layer Cake
Ingredients:
- sugar - 2 c
- Hershey's Special Dark cocoa powder - 1 c
- flour - 1 3/4 c
- baking powder - 1 1/2 t
- baking soda - 1 1/2 t
- salt - 1 t
- eggs - 2
- oil - 1/2 c
- buttermilk - 1 c
- boiling water - 3/4 c
- sweetened, shredded coconut - 14 ounces
- sweetened condensed milk - 1 can
- butter, softened - 1 c
- cream of coconut - 1/3 c
- heavy cream - 1/4 c
- powdered sugar - 3 c
- semi sweet chocolate chips - 1/2 c
- heavy cream - 1/2 c
- light corn syrup - 1/4 c
Instructions:
In a bowl mix together sugar, cocoa powder, flour, baking soda, baking powder and salt. Add eggs, oil and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. Evenly divide batter into 3 9-inch greased and floured round cake pans (batter will be thin), bake in a preheated 350 degree oven for 30 minutes or until tops spring back until lightly touched. Cool cakes in the pans for 5 minutes, remove and place on wire racks to cool completely.
Prepare filling -- Combine coconut and sweetened condensed milk. Place in refrigerator until ready to use.
Prepare ganache -- Melt chocolate chips and heavy cream stir until smooth. Stir in corn syrup and place in refrigerator until slightly cooled and thickened.
Prepare frosting -- Beat butter, cream of coconut and heavy cream on medium speed until smooth. With mixer on low speed, slowly add powdered sugar. Increase speed to high and beat for one minute until fluffy.
Assemble cake -- Place one cake on serving plate, spread with coconut filling, add second cake, spread with filling, place third cake on top. Frost entire cake with coconut frosting, spoon ganache on top and to the edges of the cake, let ganache drip down the sides. If desired garnish with coconut filling. Store cake in the refrigerator.
