Peter Paul Mound Cake
CATEGORIES
INGREDIENTS
  • 1 c. all purpose flour
  • 1 c. self rising flour
  • 5 eggs
  • 2 tsp. vanilla
  • 2 c. sugar
  • 1 c. shortening
  • 1 c. milk
  • Filling:
  • 1 c. sugar
  • 1 c. milk
  • 1 lb. frozen coconut
  • 12 lg. marshmallows
  • 1 tsp. vanilla
  • Icing:
  • 2 c. sugar
  • 1/2 c. margarine
  • 1 sm. can evaporated milk
  • 2 tbsp. cocoa
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. Cream together 2 cups sugar and 1 cup shortening.
  3. Beat in eggs 1 at a time. Sift the flour together.
  4. Add to the sugar mixture, alternating with the cup of milk. Stir in vanilla.
  5. Pour into 3 greased and floured cake pans. Bake for 30 to 35 minutes.
  6. Meanwhile place 1 cups sugar and 1 cup milk in saucepan and bring to a boil.
  7. Add coconut and marshmallows. Stir and boil for 5 minutes.
  8. Stir in vanilla. Spread between layers while they are still hot. Let cool and frost.
  9. Icing:
  10. Combine all ingredients and cook over medium heat. Stir constantly until thick and it forms a soft ball when small amount is dropped in cold water. Cool and frost top and sides of cake.