Milk Chocolate Bar Cake

Yield: 1 serving
Community Recipe from


  • 1 package(s) Duncan Hines Swiss Chocolate Cake Mix
  • 1 Small package(s) Vanilla Instant Pudding
  • Icing
  • 1 8 oz package(s) Cream Cheese
  • 1 12 oz package(s) Whipping Topping
  • 1 can(s) Confectioners Sugar
  • 1/2 can(s) Granulated sugar
  • 4-6 Hersey Candy Bars chopped


  1. Mix as cake package directs, including the vanilla pudding.
  2. After cake cools, freeze.

  3. ICING
  4. Mix cream cheese and granulated sugar until sugar is dissolved.
  5. Add confectioners sugar and beat until mixed.
  6. Add whipped topping and mix well.
  7. Add chopped candy bars and ice cake.

  8. Freeze until 1/2 hour or so before serving (or when cake can be easily cut).
January 2013

This recipe is a personal recipe added by AnnaTempleton and has not been tested or endorsed by MyRecipes.

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