MOUNDS CAKE
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcjnp2lTxgvP_DzdJVqP9Q2tlsIN9lTX2AZnZtwrer1R0K2ALmtHp17cvt6ELQsCnJYM-Tcipp4n6gpjNZGoZImC4Xo_7igcH4QPTS8Hp_fONl0x43CcAHedsUyUt2_9viST6LL80A8Zf4/s640/22.jpg)
Ingredients:
- 1 cake mix ( white or yellow cake mix )
- ½ cup cocoa
- ½ cup sugar
- 2 cups chocolate chips
- 1 cup chocolate syrup
- 8 oz. tub Cool Whip
- 2 cups Coconut, shredded
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi3fDsuaC_XPnwvfJ6wU4NPc1FIFRMJbzOaMT5iDkF_qU3AJ-Q10wx4wXdTfOpV6eo8ghwuX1KL1H4lokUyy__W-RY24IXRWcRnOFwmKyLC_J6k6O0xharKYKynmmrhWFbtDsH4WWkEpjv/s1600/df16d19c734309b524cf6818497bccd8.jpg)
Directions:
- Preheat oven to 350 degrees F. Grease 9×13 baking dish. Mix cake according to package; add cocoa and sugar; blend well.
- Pour cake mixture into prepared baking dish. Sprinkle 2 cups chocolate chips over top of cake.
- Bake for 30 minutes. Remove from oven. Poke holes in cake with meat fork.
- Warm chocolate syrup and pour over hot cake. Cover and Cool cake over night.
- Mix whipped cream and coconut together for frosting. Spread over cake; chill cake. Ready to serve