Peter Paul Mounds Cake - cooking recipe

Ingredients

Cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 cups sugar
1 cup butter, room temperature (2 sticks)
5 eggs
2 teaspoons vanilla
3 unsweetened chocolate squares, melted and cooled (3 ounces)
1 cup buttermilk, room temperature
Coconut Filling
1 cup milk
1 cup sugar
1 (14 ounce) frozen coconut
24 large marshmallows
Chocolate Topping
1/2 cup butter
2 unsweetened chocolate squares (2 ounces)
16 large marshmallows
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla
milk

Preparation

For the Cake: Preheat oven to 350 degees. Grease and flour three 9\" cake pans. (Or see recipe #452719.).
Cream butter and sugar in large mixing bowl until very light and fluffy (this could take 5-7 minutes). Add the eggs one at a time, making sure to beat well after each addition and scraping sides of bowl. Blend in vanilla and chocolate.
Sift together the flour, baking powder, baking soda and salt. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating remaining ingredients just until mixed. Pour batter into prepared cake pans; batter will be thick.
Bake in preheated oven for about 25-30 minutes until pick in center comes otu clean. Cool. (Mine took 27 minutes.).
For the filling: In a saucepan cook milk, sugar and marshmallows until melted. Add coconut; spread between layers.
For the Chocolate Topping: Melt together the butter, chocolate and marshmallows. Beat in confectioners' sugar and vanilla. Add enough milk to spread. Spread over cake.