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70's Peter Paul Mounds Cake Recipe - Church Cookbook Recipes

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Welcome to Collard Valley Cooks! Have you wished you could make your Mounds cakes taste like Mama made them? You can do it! Come sit at my table and watch my cooking videos. You will learn how to cook Southernstyle dishes using my mama's techniques and recipes. You will become a great cook, so stick around and don't miss a post by clicking that subscribe button today! Please leave me a comment if you like this recipe!
Peter Paul Mounds Cake
This cake is AMAZING! First, bake a devil’s food cake mix in a 13x9 pan. Leave cake in the pan and top with FILLING, then pour FROSTING over the top of the cake.
FILLING:
1 CUP SUGAR
1 CUP MILK
12 OZ. FLAKED COCONUT
12 LARGE MARSHMALLOWS (OR 120 MINIATURES)
1 TSP. VANILLA EXTRACT
1/2 CUP FINELY CHOPPED PECANS
Bring sugar & milk to a boil. Add coconut and marshmallows and return to a boil. Cook for 5 minutes, stirring frequently. Add vanilla and pecans and spread hot filling on top of the baked devil’s food cake.
FROSTING:
2 CUPS SUGAR
2 TABLESPOONS COCOA
1 STICK MARGARINE
12 OZ. CAN EVAPORATED MILK
1 TSP. VANILLA EXTRACT
Mix sugar & cocoa with a wire whisk, then add mixture and all other ingredients except vanilla to a saucepan. Cook over medium heat, stirring constantly until it reaches the softball stage. Transfer to a mixing bowl, add vanilla. Beat until it is pourable (slightly thickened) pour all over the top of the cake.

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We are Chris & Tammy Nichols and we are sharing our love for Southern cooking, passed down through generations and seasoned with a whole lot of love. Come sit at our table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bring back memories. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your kitchen tools and get ready to cook up some memories with Collard Valley Cooks!


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