Peter Paul Mounds Cake

The infamous candy bar disguised as a cake. UPDATE 3/15/13: The frosting came out soupy and the coconut texture was off. PLEASE DO NOT MAKE THIS RECIPE. IT'S NOT WORTH WASTING THE INGREDIENTS.

• Ready In: 1 hr
• Serves: 10-12

Ingredients

• Cake

• 2 1⁄2 cups all-purpose flour
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄4 teaspoon salt
• 2  cups sugar
• 1  cup butter, room temperature (2 sticks)
• 5  eggs
• 2  teaspoons vanilla
• 3  unsweetened chocolate squares, melted and cooled (3 ounces)
• 1  cup buttermilk, room temperature

• Coconut Filling

• 1  cup milk
• 1  cup sugar
• 1 (14 ounce)  frozen coconut
• 24  large marshmallows

• Chocolate Topping

• 1⁄2 cup butter
• 2  unsweetened chocolate squares (2 ounces)
• 16  large marshmallows
• 1 (16 ounce) box confectioners' sugar
• 1  teaspoon vanilla
•  milk

Directions

1. For the Cake: Preheat oven to 350 degees. Grease and flour three 9" cake pans. (Or see recipe #452719.).
2. Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
3. Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
4. Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
5. For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
6. For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.