*  Exported from  MasterCook  *

                               Mounds Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Van Geffen vghc42a- -- CAKE-
   2 1/2  cups          Cake flour
     1/2  cup           Unsweetened cocoa powder
   1 1/2  teaspoons     Baking soda
   1 1/2  teaspoons     Baking powder
     1/4  teaspoon      Salt
     3/4  cup           Butter; softened -- OR
                        margarine
   1      cup           Sugar
   3                    Eggs
   1 1/2  cups          Milk -- GANACHE-
   1      cup           Whipping cream
  12      ounces        Semisweet chocolate -- chopped, 12 squares
                        LAYER-
     1/2  cup           Sweetened cream of coconut
     1/4  cup           Light corn syrup
   2      cups          Shredded coconut -- 6 ounces
     3/4  cup           Sliced almonds; toasted -- finely chopped
                        SYRUP-
     1/2  cup           Sugar
     1/4  cup           Water

CAKE.  Preheat oven to 350 degrees. 
 Grease 3 9-inch round cake pans.
Line each with wax paper. Grease paper and flour pans.
 Combine dry ingredients in bowl.
 Beat butter and sugar in mixer bowl at medium speed until light. 
 Add eggs one at a time, beating well after each addition. 
Add dry ingredients alternately with milk until well blended,
 beginning and ending with dry ingredients.

Pour evenly into prepared pans. 
 Bake 20 to 25 minutes, until toothpick inserted comes out clean.

 Cool on wire racks 5 minutes.
 Invert cakes; remove pans and peel off paper; invert again to cool completely
.
GANACHE.  Bring cream to boil in medium saucepan.
 Remove from heat; add chocolate and whisk until smooth. 
Transfer to medium bowl and chill until slightly firm, 10 minutes.

COCONUT LAYER.  Bring cream of coconut and corn syrup to simmer in medium saucepan. 
 Stir in shredded coconut; cool.

SIMPLE SYRUP.  Bring sugar and water to boil in small saucepan;
 cook until sugar is dissolved, 1 minute.

TO ASSEMBLE.  Brush each layer with syrup.  
Place 1 layer on serving plate and spread with 1/3 cup ganache, then 1/2 cup coconut.
 Repeat with 2nd layer, ganache and coconut. Top with 3rd layer.
 Frost sides with 1/2 cup ganache.  Frost top with 1/3 cup ganache,
 then spread with remaining 1 cup coconut. 

 Refrigerate remaining 1/2 cup ganache until firm. 
Spoon ganache into pastry bag fitted with #4 star tip.
 Pipe decoratively around top edge of cake. 
Pat chopped almonds around sides.

Per serving 675 calories, 41 gr fat, 55% fat.



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