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Nibbles and Notes: What can I bring?

This Mounds Cake tastes almost exactly like the candy bar. It's perfect for parties, coffees, office treats and school functions. Because the cake requires nothing but an optional dusting of confectioners' sugar, it's very transportable. Just wra...

This Mounds Cake tastes almost exactly like the candy bar. It's perfect for parties, coffees, office treats and school functions. Because the cake requires nothing but an optional dusting of confectioners' sugar, it's very transportable. Just wrap in plastic or foil after it has completely cooled.

Mounds Cake

1 (18-1/4-ounce) package yellow cake mix without pudding, such as Duncan Hines brand

1 (3.4-ounce) package white chocolate or French vanilla instant pudding mix

1/2 cup vegetable oil

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1/2 cup water

4 eggs

1 (8-ounce) carton sour cream (or plain yogurt)

8 snack-size (or 4 regular-size) Mounds candy bars, chopped

1 cup semisweet chocolate chips

1 cup chopped walnuts

1 cup flaked coconut

Confectioners' sugar, optional

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Preheat the oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or bundt pan. In a large mixing bowl, combine the cake and pudding mixes, oil, water and eggs. Stir until most lumps are gone. Stir in the sour cream, then the candy bars, chocolate chips, nuts and coconut. Pour the batter into the prepared pan. Bake 60 to 65 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for about 15 minutes before removing to a wire rack. Cool completely. Before serving, dust with sifted confectioners' sugar, if desired.

Yield: 12 servings.

Hands on: 15 minutes.

Total time: 2 hours, including cooling time.

Tip: Serve with nondairy whipped topping or vanilla ice cream, if desired.

These days just about anything sipped from a conical glass can be called a martini. This sweet version combines banana nectar, vodka and vanilla liqueur for a refreshing take on this popular cocktail.

Banana Martini

1 cup crushed ice

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1-1/2 ounces chilled vodka

1 ounce vanilla liqueur

1-1/2 ounces banana nectar (available at natural food stores)

Pinch cinnamon

Combine all ingredients in a cocktail shaker, cap tightly and shake vigorously. Strain into a cocktail glass, then dust with cinnamon.

Makes 1 serving.

A recipe for Coconut Eggs that appeared in the March 28 Taste! section contained an error. Cooks should use 2/3 cup of sweetened condensed milk. The complete recipe appears on Page C2.

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