The main advantage of this cake is its ease of preparation... A box of cake mix, a tub of Cool Whip, some Hershey bars in the blender and you're done. Unfortunately, the cake just isn't that tasty. The Hershey bars don't add that much flavor, and do add a waxy consistency to the icing. This is a fine recipe for a tailgate. But it isn't really heavy or tasty enough for a birthday cake.
Milk Chocolate Bar Cake
This top-rated chocolate cake recipe calls for store-bought ingredients, including cake mix, whipped topping, and chocolate bars, to speed the prep along. Our users rave that it's a hit at birthday parties and nails that "just right" sweetness.
- 1 (18.25-ounce) package Swiss chocolate cake mix
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1/2 cup granulated sugar
- 10 (1.5-ounce) milk chocolate candy bars with almonds, divided
- 1 (12-ounce) container frozen whipped topping, thawed
- Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans.
- Bake at 325° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an 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 and 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.
- Note: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds.
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