Peter Paul Mounds Cake
Peter Paul Mounds Cake offers a rich, chocolaty flavor inspired by the classic coconut and chocolate candies. Its moist texture and sweet, satisfying taste make it perfect for dessert lovers and special occasions. The cake combines simple ingredients to create a delightful treat for any chocolate enthusiast.
Ingredients
Instructions
- Cream together sugar and shortening, beating in eggs one at a time.
- Sift flours together; add milk and vanilla.
- Pour the batter into 3 greased and floured 9-inch pans.
- Bake at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a lighter cake, consider using unsalted butter instead of solid shortening, which adds a richer flavor. You can substitute almond milk for regular milk for a slight nutty flavor. Make sure to check the cake for doneness by inserting a toothpick in the center; it should come out clean. Sifting the flour helps prevent clumps and ensures a fluffy texture.
Serving Suggestions
Serve slices of Peter Paul Mounds Cake with a drizzle of chocolate ganache or a scoop of vanilla ice cream for an indulgent treat. This cake also pairs beautifully with coffee or tea, making it a great addition to dessert tables. Consider serving alongside Joyce'S Fruit Cookies for a delightful dessert spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To reheat, let thaw in the refrigerator overnight and warm in a microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Peter Paul Mounds Cake contains roughly 390 calories, with 7g protein, 69g carbohydrates, and 4g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and vitamin C.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of self-rising flour?
Yes, you can use all-purpose flour instead of self-rising flour. Just add 1 1/2 teaspoons of baking powder and a pinch of salt for every cup of all-purpose flour to achieve a similar rise in your cake.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add 1/2 to 1 cup of cocoa powder to the dry ingredients. Adjust the sugar slightly to balance the bitterness of the cocoa. For a richer taste, consider folding in some chocolate chips into the batter before baking.
Is it possible to make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just let them cool completely, wrap them tightly in plastic wrap, and store them in the refrigerator. When ready to serve, frost and decorate the cake to your preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).