Milk Chocolate Bar Cake

MILK CHOCOLATE BAR CAKE

1 (18.25 oz.) package Swiss chocolate cake mix (I used Duncan Hines)
1 (8-oz) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 oz) milk chocolate candy bars with almonds (I used Hershey bars w/almonds)
1 (120oz.) container frozen whipped topping (I used CoolWhip)

*PREPARE cake according to package directions. Pour batter into 3 greased and floured 8″ round cakepans.

*BAKE @ 325 degrees for 20-25 minutes or until a toothpick comes out clean. Cool cake in pans on wire racks 10 minutes. Remove cake from pans; cool completely on wire racks.

*BEAT cream cheese, powdered sugar, & granulated sugar at medium speed in electric mixer until mixture is creamy.

*CHOP 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.

*SPREAD icing between layers and on top & sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

Prep: Approx. 20 minutes. Bake: 25 minutes.

Published by

Jonathan Blundell

I'm a husband, father of three, blogger, podcaster, author and media geek who is hoping to live a simple life and follow The Way.

2 thoughts on “Milk Chocolate Bar Cake”

  1. 8 candy bars? whoa. i wonder how many this serves.

    i need to make a chocolate cake for my grandmother’s birthday Sunday…and this may be the ticket.

    Reply

  2. 8 candy bars? whoa. i wonder how many this serves.

    i need to make a chocolate cake for my grandmother’s birthday Sunday…and this may be the ticket.

    Reply

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