My husband Russell is notoriously difficult to make desserts for. He is one of those
abnormal ought to be forced to eat liver just because people who will eat three bites of a dessert and then say he is done, saying something is “too rich” or “too sweet”. What the heck does that mean?! There is no such thing. Ok, so maybe I have been known to say something is too sweet but never ever have I uttered such blasphemy as to say something is too rich.
Mind you, this is also a man who can polish off half a bag of tortilla chips and a can of dip and then be back in the cabinet half an hour later saying he is hungry, but that’s a story for another time when I’m not absurdly jealous of his ability to not weigh 300 pounds doing that.
Point of all this is that I wanted to make a dessert that all categories of dessert eaters could enjoy. Something for the
weird people who say they don’t really like sweets and something for those of us who are smart enough to know that there is no such thing as too rich. So I came up with this bundt cake. Boring you say? Not this one. This one is rich and oh so moist with the flavor of a warm Mounds bar (well, if you eat it warm. Otherwise, it would be a cold Mounds bar. Just sayin’) with a nice crispy crust and to appease the beast in us sweets lovers, a creamy glaze also filled with a subtle coconut flavor and aroma. It’s also extremely easy.
HOMEMADE MOUNDS BAR CAKE
- 1 18 ounce box chocolate cake mix (I used Duncan Hines)
- 1 3.4 ounce box instant chocolate pudding mix
- 1 15 ounce can cream of coconut (NOT coconut milk. Cream of coconut is usually found in the section where they keep drink mixers)
- 1 teaspoon coconut extract
- 3 large eggs
- 1/2 cup vegetable oil
- For the glaze
- 1/2 cup powdered sugar
- 1/2 teaspoon coconut extract
- heavy cream or milk
- Preheat oven to 350 degrees
- Mix all the cake ingredients together inÂ a large bowl. Beat on low until blended then turn the beater to medium high and beat for 2 minutes.
- Pour batter into a well greased and floured Bundt pan (I use the non stick sprayÂ that has both oil and flour in it. You can find it right with the non spray oil under the name of Bakers Joy or Pillsbury Baking Spray With Flour).
- Cook in a 350 degree oven for between 40 to 60 minutes. If unsure of it’s done, stick a toothpick (I use bamboo grilling skewers. hey, it works! 😛 ) down in it. It should come out almost clean or with barely a crumb on it.
- Turn out onto a rack or plate and let cool completely.
- Put your powdered sugar in a small bowl. Add a little bit of milk or cream and the coconut extract. Stir. Add more cream…a little bit at a time… until you have a nice drizzling consistency. Drizzle the glaze over the cooled cake. Serve with some sort of decadent ice cream so that the non sweet eaters can’t finish it all and you have to eat it for them.