If you’ve followed this site for any length of time, you know I started with just 134 of my grandmother’s recipe cards, but over the years have expanded through borrowing from friends and buying stashes of recipe cards online and through local antique & thrift shops. I prefer handwritten recipe cards and the ones that are more stained, the better because it means they were used. Sometimes I felt a bit sad when a great stash of recipe cards wound up on eBay because it meant they had lost meaning to the original family. Maybe someone digitized them all, or maybe the kids and grandkids just didn’t cook, or who knows what reason led to them being put up for sale. I always like to imagine the original home cook writing her recipe cards and carefully curating her collection over a lifetime.

I found one in the stash recently called Father’s Favorite Cake and it sounded really good, so we tried it out. The white cake, chocolate icing and coconut cream filling all sounded amazing together! While the original recipe for the white cake was a bit dry, another challenge was that the recipe for coconut cream filling was missing. I was able to find the recipe card for the Hungarian chocolate icing, so at least one of the three components was present, and of course the concept.

We decided to substitute Mother’s White Cake from my great grandmother as a tried-and-true white cake recipe, and I created a coconut cream filling. When we put the three components together, it turned out a moist and luscious cake with a sweet but not too sweet filling and a decadent chocolate icing that was so easy to make.

Even though there are really three recipes to this cake, I promise it isn’t difficult to make. I hope you will try out our Mounds Bar Cake for your next family dinner, maybe even for the father in your family, and perhaps it will turn out to be one of your favorite cakes to enjoy for years to come.

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Mounds Bar Cake

1 1/2 cup sugar

1/2 cup butter

1/4 t salt

1 t vanilla

1 cup water

2 3/4 cups flour

3 heaping tsp Baking Powder

Whites of 4 eggs, beaten stiff – fold in

Cream butter and sugar, then add salt & vanilla. Add dry & wet alternately, beating hard. Divide into 2 9” cake pans that were sprayed with baking spray. Bake at 325 for 30 minutes.

Split the cakes and level the tops. Wrap in plastic wrap and put in freezer while you make the filling and icing.

Coconut Cream Filling

1 cup heavy whipping cream

1 t vanilla

1 1/4 t coconut flavoring

8 oz cream cheese – soft

1 1/2 c powdered sugar

1/2 c shredded coconut

Whip together whipping cream, vanilla and coconut flavoring until peaks form. In another bowl, cream together cream cheese and powdered sugar. Combine whipped cream and cream cheese mixtures, then add coconut flakes. Beat until smooth.

Cover with plastic wrap and refrigerate until time to use.

Hungarian Chocolate Icing

6 oz bakers chocolate

3 cups powdered sugar

2 T hot water

6 egg yolks

8 T butter (soft)

Melt chocolate in double boiler. Once melted remove from water and add in powdered sugar and hot water. Mix. Add egg yolks one at a time beating after each. Add butter one tablespoon at a time beating after each.

To assemble the cake, place bottom layer, then a layer of coconut cream filling. Place the second layer and spread chocolate icing. Place the third layer and then a layer of coconut cream filling. Place the fourth layer and then ice the top and sides. Using some of the coconut cream filling write “Hi Dad” on top.