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MOUNDS CAKE Recipe

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This recipe for MOUNDS CAKE, by , is from Katelin's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Bradford

Category:
Category:

Ingredients:  
Ingredients:  
1 (18 1/4-ounce) package yellow cake mix without pudding
1 (3.4-ounce) package white chocolate or French vanilla instant pudding
1/2 cup vegetable oil
1/2 cup water
4 eggs
1 (8-ounce) carton sour cream (or plain yogurt)
8 snack-size (or 4 regular-size) Mounds candy bars, chopped
1 cup semisweet chocolate chips
1 cup chopped walnuts
1 cup flaked coconut
Confectioners' sugar, optional

Directions:
Directions:
Preheat the oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or bundt pan. In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most lumps are gone. Stir in the sour cream, then the candy bars, chocolate chips, nuts and coconut. Pour the batter into the prepared pan. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for about 15 minutes before removing to a wire rack. Cool completely. Before serving, dust with sifted confectioners' sugar, if desired.

 

 

 

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