"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Peter Paul Mounds Cake Recipe

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This recipe for Peter Paul Mounds Cake, by , is from Nell's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, November 5, 2008


1 cup all-purpose flour
1 cup self rising flour
2 cups granulated sugar
1 cup shortening
5 large eggs
2 tbsp vanilla extract
1 cup milk
1/2 cup granulated sugar
1 cup milk
1 14-ounce package sweetened flaked coconut
12 large marshmallows (96 small)
1 tsp vanilla extract
1/4 cup Karo
2 cups granulated sugar
1/2 cup shortening
1/2 cup milk
1/4 tsp salt
2 1 ounce squares unsweetened chocolate

Preheat oven to 350. Grease and flour three 9-inch cake pans; set aside. In a large mixing bowl, sift together the flours; set aside.
In a large bowl of an electric mixer, cream together 2 cups sugar and 1 cup shortening. Add eggs, one at a time, beating well after each addition.
Add the vanilla to the milk. Add about one-third of the flour to the creamed mixture at a time, alternating with the milk, beginning and ending with the flour. Pour batter into prepared pans. Bake for 30 to 35 minutes.
Meanwhile, make the filling: Place 1/2 cup sugar and 1 cup milk in saucepan and bring to boil. Add coconut and marshmallows. Stir and boil for 5 minutes. Stir in vanilla. Spread between layers while they are still hot. Let cool, then ice.
In a heavy saucepan over medium heat, combine the sugar, margarine, milk and chocolate. Bring to a boil and cook, stirring constantly about (1 minute)
Cool and frost top and sides of cake.




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