"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mounds Cake Recipe

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This recipe for Mounds Cake, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Chappell
Added: Friday, July 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box chocolate cake mix
1 can Eagle brand milk
8 oz. Cool Whip, thawed
1 small box instant vanilla pudding
1 c. milk
2 c. flaked coconut

Directions:
Directions:
Bake cake according to package directions in a 9x13 inch pan. After removing cake from oven, poke holes in the top while still warm. Pour Eagle brand milk over cake. Let cool. Add 1 c. milk to pudding mix and beat well. Fold in Cool Whip and coconut. Spread over cake. Refrigerate.

 

 

 

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