I have been making this cake for years. My Dad loves Mounds Bars so for his birthday one year I just whipped up this cake. The chocolate cake base is a wacky cake adapted to include coconut oil. The wacky cake was popular during the Depression when eggs, milk and butter were rationed and my Grandma made the chocolate cake base all the time when  I was a kid so it brings back a lot of wonderful memories. (I have also made it gluten free for a friend of my son’s and it turned out great.)

Chocolate Cake

  • 1 and 1/2 C of flour
  • 1 C sugar
  • 1 C warm water
  • 1/4 C coconut oil
  • 3 TBSP cocoa powder
  • 1 TBSP vanilla
  • 1 TBSP vinegar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt

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  1. Mix all the ingredients together in a mixing bowl adding the vinegar last.
  2. Grease an 8 inch cake pan and cook in a 350 degree oven for 30 minutes.

Nutrition Facts: 6 Servings  Amount Per Serving:  Calories 311.3 Total Fat 9.4 g Saturated Fat 8.1 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.6 g Cholesterol 0.0 mg Sodium 0.6 mgPotassium 81.1 mg Total Carbohydrate 56.8 g Dietary Fiber 1.9 g  Sugars 33.4 g Protein 3.5 g

Coconut Filling

  • 1  14 ounce bag of coconut
  • 1/2 C low fat coconut milk
  • 1/4 C powdered sugar
  • 1/4 C coconut oil
  1. Mix all the ingredients together in a bowl.
  2. Chill so the coconut oil will “firm up”.

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Nutrition Fact 6 Servings Amount Per Serving: Calories 222.3 Total Fat 20.7 g Saturated Fat 18.2 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.2 g Cholesterol 0.0 mg Sodium 9.2 mg Potassium 122.1 mg Total Carbohydrate 10.6 g Dietary Fiber 3.0 g Sugars 7.5 g Protein 1.2 g

Chocolate Icing

  • 1 C powdered sugar
  • 1/4 C coconut oil
  • 2 TBSP cocoa powder
  • 1 TBSP soy milk
  1. Mix all the ingredients in a bowl until creamy and all lumps are gone.

 

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Nutrition Facts: 6 Servings Amount Per Serving: Calories 162.0 Total Fat 9.4 g Saturated Fat 8.0 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.6 g Cholesterol 0.0 mg Sodium 2.7 mg Potassium 34.1 mg Total Carbohydrate 21.1 g Dietary Fiber 0.6 g Sugars 19.7 g

  1. Put the cake base in the freezer to cool until almost, but not completely, frozen. This will make it easier to cut in half.
  2. Cut the cake into two halves and put the coconut filling in between.
  3. Spread with the icing.

 

This cakes serves 6 but it is such a rich dessert that you could easily serve 8 – 10 people.

Until we eat again.

C.A.

 

 

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