 Hey y'all, it's Tammy with Collard Valley Cooks. And today we're doing that wonderful cake that you remember back in the 70s, the Peter Paul Mound Cake. Today, I'm a little hoarse today. Today we have a chocolate layer that I made earlier. This is out of my first cookbook. It is a chocolate coffee layer. It is so good y'all. It has sour cream in it. It has strong coffee in it. The feeling, I mean, the batter when you pour it in, it's just real runny. But it makes up so good and moist. It is a delicious cake layer. If you haven't tried it, it's in the first cookbook. You can make it as a layer cake or in a sheet pan. Today we're using it for the Peter Paul Mound. All right, so when you make a Peter Paul Mound cake, you make your cake layer in a sheet pan and then you cook a coconut frosting with some marshmallow and you also make a fudge frosting. So these are cooked things that are on the stovetop. No microwave here, okay? So we're gonna get started because I have a procedure today and we're gonna be cutting the cloves, okay? So if you wanna know what I'm having done, I'm finally getting my neck fixed. I'm super excited. Excuse me. I'm super excited. I've been waiting for a long time for this procedure. And so I thought I would do this wonderful cake for you guys that are missing those fattening, delicious recipes, okay? So here we go. We're gonna start with both of them. We're gonna be cooking both of these at the same time. Whoops. So what I'm gonna do is I'm just gonna look at it because I've got my ingredients out but I just gotta make sure I start it right. In this pot, we're making our coconut topping. In this pot, we're making our chocolate frosting, okay? For our coconut, you bring your sugar and milk to a boil first. So I'm gonna go ahead and put in one cup of milk. Let me get both of these over the eye good. And I'm going to put in a cup of sugar and that's gotta come to a boil. And let's, I'll use this one on this side and I'm just stirring that up and it's gonna bring, it's gonna come to a boil. While I'm doing that, we're gonna hop over to the other side for our frosting and you're gonna mix the sugar and cocoa with a wire whisk and then you're gonna add it with your other ingredients and cook it over medium heat. The first thing I'm gonna do is start melting this. You could use butter or margarine. My recipe calls for margarine because I made this cake and I was first starting out and that's all I ever used. So we're gonna start melting that. I'm gonna bring it down just a little bit for that and then we're going to add three tablespoons of cocoa and two cups of sugar. I need to mix these in a bowl real quick. So I'm gonna put two cups of sugar in here, get me out of our whisk and then we're gonna add our cocoa and it is two tablespoons. And I'm gonna go ahead and make it heapy so that it's a good rich chocolate recipe. Pretty heapy. Done with those two. So we're going to whisk this together real quick. I just do this part because there's always some lumpy cocoa and this kind of breaks it up a little bit, okay? Now we're gonna add this to our sugar and this one is pretty simple, okay? You're gonna start adding your milk. It is a whole can of evaporated milk, 12 ounces. And now I'm gonna get my whisk, sorry Chris, I'm reaching. And I'm going to start to mix this up. Let me turn this down over here. Now this is chocolate so I can't get this whisk in with the other nice marshmallow icing. So I'm just going to let that start coming to a boil, okay? You're gonna start it out at a medium-low temperature. Over here, that milk is trying to come up around the side and what does it do with that? We're using it anyway. Yes, it's gonna hurt. This is the milk and the sugar coming to a boil. Now in that we add the coconut and marshmallows. So here are 120 mini marshmallows or you can use 12 large marshmallows. My coconut is a 14 ounce bag. You're gonna use 12 ounces of it, okay? But I think what I'm gonna do is I'm gonna let these marshmallows melt and then I'm gonna throw in the coconut and it shouldn't take them long to melt. And then after we do that, let's see, it's easy. You just put in the vanilla and the pecans. So you cook it about five minutes, it says, with the marshmallows and the coconut. So I'm gonna go ahead and set a timer and that way we know when five minutes is up. And I'll probably cook my fudge over there about the same amount of time because this is nothing really but fudge. Okay, so it's coming to a slow boil and once this timer gets down to three, I'm gonna turn it up on high and we're gonna boil it for about three minutes. Well, let's go ahead and put our coconut in and you're just gonna cook this for about five minutes. So I'm gonna turn this down on low now because there's no reason for it to be up on a high temperature. Boy, don't that look good? Look at that. It's like candy bar, don't it? Yep. Look at that. Yeah. Looks scrumptious. Now this is a good cake. And you know whose birthday it is today? Scott DeVall. Scott DeVall, I am making you a birthday cake and you can't even have a piece. I'm so sorry. But we're super excited it's your first birthday. And we can't have hardly any either. No, because we're on a diet. We just have a little bit of it. Somebody's gonna get a lot of cake. Maybe we'll take this to the doctor's office today. Maybe, we'll give it somebody. The only thing is it's in a sheet pan and I can't give away my good sheet pan. That's true. I should have made it in a thorough way in that way I could have given it to the doctor's office. We can freeze it. Let's go ahead and stir this, y'all. And you can tell it's coming to a slow boil. I got 25 seconds before I have to turn it up. When you cook fudge, or just about anything, whether you're making chocolate oatmeal cookies or whatever you're making that's more fudgy type thing that you're doing, three minutes on high is a good standard length of time to cook it. But you should always let that sugar melt a good bit before you start that rapid boil. And here we go. We're gonna start the rapid boil. Our timer's at three minutes. So all we got left to do is add our vanilla to our coconut and our vanilla to our chocolate. Some pecans and the chocolate, of course. No, actually the pecans go in the coconut. Yeah, they go in the mix. Now if y'all don't want pecans, of course you don't have to add them to the coconut. But this is still cooking. Two minutes on the timer left. I personally don't think that looks like enough coconut while I have the whole bag. 14 ounces. I know my recipe says 12, but I'm going all out. We like coconut. Yeah, we do. Got a minute and three seconds left. We're gonna do our giveaway as soon as we put this cake together. And then after we do our giveaway, we'll cut a piece of the cake and Chris is gonna taste it. I can't taste it because I'm having the procedure done and I can't have anything to eat. If you're just tuning in, I'm just having a, what they call it, is a nerve ablation on my neck. I do not want that to boil over. Gotta watch it like a hawk, like them hawks we got out in the yard. It's been, it's 19 seconds for the three minutes to be up. It really didn't get to that really, really rapid boil immediately. And it's not quite ready. You can see when it hits that water, if it completely separates and it doesn't form a ball, see how it's coming apart? It's not ready. So we're going to cook it a little bit longer. Yeah, propane don't give us hot apparently. Now once this gets to the right consistency, you need to turn it off and get it off that eye. It's still not there. Gosh, is it going to get there, y'all? I could have had my coconut on the cake by now. So everybody just got happy birthday today. And if you share his birthday, let him know. I remember when I made this before, it didn't get real thick. So maybe it's not going to, it's kind of runny. This is a recipe, of course, I got out of an old church cookbook because that's what y'all used to make all the time are these round cakes and stuff like this. Now it looks like to me that it's more of a ball in the bottom. Now, when you take it off the eye, you need to pour the chocolate icing in a bowl so that you can beat it. So I'm going to put it in here. The top of it looks like it's getting pretty thick. Okay, so we're going to pour it in. I never scrape the bowl when I make fudge because if you do lots of times, you can get a sugar granule that you don't really need to try to get in there. So don't scrape it. Waste a little bit in the bottom of the bowl then to have a... Have it turn to sugar? Have it turn to sugar, yeah. So we're going to beat this a little bit with a wire whisk. Did you put your vanilla in there? I don't know if you did. Yeah, I've got to. Okay. So we're going to beat this a little bit and let it cool down just a minute. I may have to use a hand mixer and get it, you know, beat it good. So put you some vanilla in it, put them on the wrong side a lot. Yeah, you got a 50-50 chance of getting it right. Yeah, you usually get it right. That's the second we're going to put the coconut on the cake and then we'll mix it some more. Let me just put the sugar in there. Let me just put this down or it's going to fall and splatter everywhere. Splattered it anyway. All right. You got to do the pecans. Pecans and vanilla. Thank you, Chris. Woo, praise the Lord for Chris. So we're going to put some vanilla in here. And this is in the second cookbook. Third. Third cookbook? The cake layer is in the first cookbook. Oh, okay. These icings that go on the top are in the third cookbook. Gotcha. You can use a cake mix if you want to. To do it. Whatever floats your boat. Now this is not like German chocolate icing. This is a mound icing. So it's got the marshmallow in it and it is so super delicious. Doesn't have eggs in it or anything like that like the German chocolate icing does. So you just put that vanilla in there and that, those pecans. And then you top the top of the cake with it. Gosh, this is very tempting. I may not be able to eat lunch or supper. I know. I think I'd rather have a piece of the cake, don't you? I would. I would, I'd rather have the cake. I've lost 10 pounds so far. The weight while I cook. Gosh, you're doing good, Chris. Chris gets a lot more exercise than I do too. Hopefully if they fix my neck today, y'all can see more bird videos and more of me on the boat fishing. Oh, I looked forward to it. I used to fish all the time, didn't I, Chris? Yep. And I hardly got to fish since we moved here. But like, I think I've been on the boat three times since we moved here, y'all, a year ago. Ridiculous. All right, let's do this. If we can, that's something I say a lot. Do something because you can or I'm gonna poke some holes in it. One thing, you ain't gonna find a better cake than this one. Woo, it is good, good, good, good, good. How could it not be, right? Can't, can't not be. All right, here we go. Yes, the first time I made this cake, like I said, I did get this out of a church cookbook. First time I made this cake, the icing did it thicken. It really didn't, but it was delicious because it runs down in the cake if you poke the holes down in there. I think it should be running. I think so too. I really think it's better running than if it were set up like fudge on the top of the cake. So maybe it's meant to be this way. You girls, maybe a lot of times will know about that more. Yes, I shouldn't say girls because the men cook too, don't they? There's plenty of men out there that cook. My brothers are big cooks. They probably cook. Well, I know my little brother cooks more than his wife. I'm not sure about my older brother. This cake is pretty full. It's pretty full. So I'm gonna take my spatula and kind of pull it away from the edges a little bit so that if this chocolate wants to run, it has a place to go and not over the edge of the cake. Now I don't give you all these special tips in my cookbook. So that's what's good about watching a video. Now many times when I make a video, if it's the first time I've made something, I do change the recipe, but you still should go by my video for all this kind of stuff, you know? Because I can't put everything in the recipe. Now let's do it. Ready? Now if you pour it all on there, you're not gonna see the pretty coconut. So I choose not to use all of it. You could probably get by with half the recipe easy. That ought to be against the law. What? It's cake? Or let's poke it and then we'll pour a little bit more chocolate on it. Scott, is this a good birthday cake for you? He's 50 today. You didn't have to tell him that. Well, he's a young chicken. He's a spring chicken. Yeah, you know, some people are sensitive when they. Oh, I doubt Scott. When they turn 50. Happy 50th birthday. Y'all, Scott's been watching a long time. I'm gonna do something terribly bad. You're going, you probably don't need to do that. Go ahead. That's not eating. Okay, I'll tell the nurse. Don't tell the nurse. I know this is not gonna be easy to get out of here. Whoa, horsey. Part of my cake stayed in there. So this is a homemade layer and then the. Let me stick it under him. Prostings. Yeah, and look at this layer, y'all. It's nice and moist and delicious. Super good cake. You won't, you can't go wrong with this chocolate icing recipe. Matter of fact, I have a brownie cake recipe. This one's better to me than the brownie cake one. Why? Because it's got sour cream in it. And. Coffee. I just love it. Lord, this is one of those things that goes around my neck. Okay, so Chris is going to eat. I'm going to turn the camera around and. Can I have it? Mm-hmm. Here's your fork, sweetie. Yep. Dig in. I hate to. But I will. I'll do it for you. Okay. Since you can't. Since I can't have it till I get home. How many calories is this? Too many to count. We're not counting these calories. Yeah, you do too. I told y'all we were going to do some good fat in recipes and some really healthy ones because I can't just. Yeah, we're not cutting out everything. We're not cutting out everything. That is so good. I mean, that's like, that's good stuff. Good stuff, y'all. That is good. Good. Y'all know it's good. So, here we go. We're about to leave and go on our way to the doctor's office. We appreciate all of y'all. We're hoping that you enjoyed the 70's Peter Paul Mound Cake. You'll enjoy it if you eat it, I promise you. Good. Y'all have a wonderful day and thanks for watching. Collard Valley Cooks, where we cook. Like Mama did. Bye y'all, love ya.