Prep Time
15 Mins
Cook Time
5 Mins
Bake Time
30 Mins
Makes 12 servings

Gooey chunks of candy bar really do take this cake recipe to realms above. Melted candy bars are stirred into the batter, and some are coarsely chopped and sprinkled over the top.

How to Make It

Step 1

Melt candy bars and butter in a heavy saucepan over low heat about 5 minutes, stirring until smooth. Set aside.

Step 2

Beat sugar and shortening at medium speed with an electric mixer about 3 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition.

Step 3

Combine flour and salt. Stir together buttermilk and baking soda. Gradually add flour mixture to sugar mixture, alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in melted candy bar mixture and vanilla. Spoon batter into 3 greased and floured 9-inch cakepans.

Step 4

Bake at 350° for 30 minutes or until a wooden pick comes out clean. Cool in pans on a wire rack 10 minutes; remove cakes from pans, and let cool completely on wire rack. Spread half of Chocolate-Marshmallow Frosting evenly between cake layers. Spread remaining frosting evenly over top and sides of cake. Garnish, if desired.

Step 5

Note: For testing purposes only, we used Milky Way Bars.

Ratings & Reviews

Chelsindy's Review

March 11, 2013

osequin's Review

March 18, 2012

runnermel's Review

July 15, 2011

jojocakes's Review

July 03, 2010
I made this cake for my daughter's baby shower and everyone just loved it. I used the chocolate marshmallow icing as the filling and then I iced the cake with just a chocolate buttercream icing. Yes, this is a sweet, rich cake but a crowd pleaser. I followed the cake part of the recipe exactly as written and I wouldn't change a thing. I will be making this cake again for special occasions!

user's Review

August 20, 2009
I have baked this cake twice with only fair results. Both times it majorly stuck to the pan; I would recommend not only greasing and lining the bottoms of the pans with parchment (which I did), but also cutting strips of parchment to ring around the sides of the pans as well. The layers do not rise much. The taste is amazing, though, so I may experiment with the recipe until I achieve the results I want.