Mounds Cake
Chocolate poke cake with chocolate chips, a chocolate syrup soak, and a soft coconut whipped topping. Bake the base ahead and chill it overnight before finishing.
Equipment
- 1 9×13-inch baking dish
- 1 Mixing bowls and mixer
- 1 Fork or thin skewer
- 1 Spatula
- 1 Cooling rack
Ingredients
Chocolate cake
- 1 box white or yellow cake mix standard mix intended for one 9×13-inch cake
- eggs, oil, and water called for on the cake-mix box use the labeled amounts for your brand
- 1/2 cup unsweetened cocoa powder preferably natural cocoa
- 1/2 cup granulated sugar
- 2 cups semisweet chocolate chips
Chocolate soak
- 1 cup chocolate syrup pourable sundae-style syrup, slightly warmed
Coconut topping
- 8 ounces Cool Whip whipped topping one tub, thawed in the refrigerator
- 2 cups sweetened shredded coconut fine shreds
Instructions
Instructions
- Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the white or yellow cake mix with the eggs, oil, and water specified on its package. Blend in the cocoa and sugar until evenly mixed, with no dry streaks.
- Spread the batter evenly in the prepared dish. Scatter the chocolate chips across the surface.
- Bake for about 30–35 minutes, starting to check at 25 minutes. The center should be set and a toothpick should come out without wet batter. If you hit a melted chocolate chip, check another spot. Continue baking as needed rather than relying only on the clock.
- Let the cake stand for about 5 minutes. Make holes over the surface with a fork or thin skewer. Warm the chocolate syrup slightly so it pours easily, then pour it slowly and evenly over the warm cake, allowing it to soak into the holes.
- Cool completely on a rack, allowing about 1–2 hours. Once cool, cover and refrigerate for at least 8 hours or overnight. Thaw the whipped topping in the refrigerator according to its package directions before the next step.
- Gently fold the shredded coconut into the cold, thawed whipped topping with a spatula. Spread over the chilled cake in an even layer.
- Cover and refrigerate for at least 1 more hour. Cut cold into squares, wiping the knife between cuts. Keep leftovers refrigerated.
Notes
The eggs, oil, and water amounts depend on the cake mix you choose. Use the amounts printed on that package. This version adds cocoa and sugar to a white or yellow mix.
Timing is an estimate that allows about 2 hours for cooling, 8 hours in the refrigerator overnight, and 1 hour after topping. Plan ahead; actual cooling and baking times vary.
Use pourable chocolate syrup. Thaw the whipped topping in the refrigerator and add it only to a completely cold cake. Makes 15 medium or 12 larger squares. Refrigerate covered and use within 3–4 days for best texture.