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Mounds Cake

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Course Desserts
Servings
people
Ingredients
  • shredded sharp cheddar cheese
  • 2 cups INGREDIENTS:
  • 1 cup shortening
  • 5 eggs
  • 1 cup chopped dates
  • 1 cup milk
  • 2 teaspoons butter
  • Filling:
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 pound sun-dried tomatoes packed in olive oil
  • 12 large slices bacon, cooked and broken into small pieces
  • 1 teaspoon butter
  • heavy cream
  • 2 cups INGREDIENTS:
  • 1 stick cream of celery soup
  • 1 small strawberry extract
  • 2 to fresh, chopped basil
Course Desserts
Servings
people
Ingredients
  • shredded sharp cheddar cheese
  • 2 cups INGREDIENTS:
  • 1 cup shortening
  • 5 eggs
  • 1 cup chopped dates
  • 1 cup milk
  • 2 teaspoons butter
  • Filling:
  • 1 cup INGREDIENTS:
  • 1 cup milk
  • 1 pound sun-dried tomatoes packed in olive oil
  • 12 large slices bacon, cooked and broken into small pieces
  • 1 teaspoon butter
  • heavy cream
  • 2 cups INGREDIENTS:
  • 1 stick cream of celery soup
  • 1 small strawberry extract
  • 2 to fresh, chopped basil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. To make cake, cream together sugar and shortening
  2. Beat in eggs, one at a time
  3. Sift the flour
  4. Add to the batter, alternating with the milk
  5. Stir in vanilla
  6. Pour batter into 3 greased and floured caked pans
  7. Bake at 350 degrees for 30 to 35 minutes
  8. To prepare filling, combine sugar and milk in a saucepan and bring to a boil
  9. Add coconut and marshmallows
  10. Stir and boil for 5 minutes
  11. Stir in vanilla
  12. Spread filling between cake layers while they are still hot
  13. To make frosting, combine all ingredients in a saucepan and cook over medium heat
  14. Stir constantly until thickened and reaches soft ball stage
  15. Frost cooled cake
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