Recipe - Chocolate Mounds Cake

2 cup Flour
2 cup Sugar
1 cup Water
1 teaspoon Baking powder
2 Eggs
Three fourths cup Sour cream
One fourth cup Shortening
1 One fourth teaspoon Baking soda
1 teaspoon Vanilla
4 ounce Melted chocolate

FILLING
1 pack (12 oz) frozen coconut
4 ounce Sour cream
1 Three fourths cup Sugar

FROSTING
2 cup Sugar
One fourth cup Shortening
1 pn Salt
2/3 cup Milk
3 tablespoon Cocoa or 2 sq. bakers
chocolate
1 teaspoon Vanilla

Preheat oven to 350 degrees. Lightly grease two 8" round cake pans. In a
large bowl combine all the dry ingredients, mixing well. Add chocolate,
water, beaten eggs, shortening and vanilla. Beat for two minutes at high
speed, stirring well. Pour into cake pans and bake for 4045 min. Cool cake
completely and slice layers in half with a string or bread knife.

Filling: Mix thoroughly and spread between each layer.

Frosting: Put all ingredients in heavy saucepan and bring to a bubbling
boil. Set aside to cool. When cooled, beat with mixer until glossy and of
spreading consistency. Frost sides and top.

Posted to BakeryShoppe Digest V1 #418 by slea@hightowerservices.com (Shawn
Zehnder Lea) on Nov 26, 1997