Candy Bar Pound Cake Recipes

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CANDY BAR CAKE

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 9



Candy Bar Cake image

Steps:

  • Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
  • Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
  • Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
  • Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
  • Mix the peanuts and dulce de leche in a bowl.
  • Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
  • Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
  • Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
  • Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.

1 12-ounce frozen pound cake
3 ounces semisweet chocolate, finely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 tablespoons milk
1 1-pound box confectioners' sugar
3/4 cup salted roasted peanuts
2 cups dulce de leche
10 ounces semisweet chocolate, finely chopped
1 stick cold unsalted butter, cut into pieces

CANDY BAR POUND CAKE

Make and share this Candy Bar Pound Cake recipe from Food.com.

Provided by LAURIE

Categories     Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 13



Candy Bar Pound Cake image

Steps:

  • Preheat oven to 350.
  • Combine 8 candy bars and 1/2 cup butter in saucepan.
  • Melt over medium heat.
  • Cream remaining 1/2 cup butter with sugar.
  • Sift flour and soda.
  • Add flour alternating with buttermilk.
  • Stir until smooth.
  • Add melted candy and mix well.
  • Stir in vanilla.
  • Pour into greased and floured Bundt pan.
  • Bake for 70-75 minutes.
  • Cool then frost.
  • For icing, melt candy bars with butter.
  • Add sugar and vanilla.
  • Blend in just enough milk to make a spreading cocsistency.

Nutrition Facts : Calories 8180.2, Fat 366, SaturatedFat 214.2, Cholesterol 1645.9, Sodium 4154.2, Carbohydrate 1179.5, Fiber 15.2, Sugar 893.7, Protein 88.3

14 ounces Milky Way bars
1 cup butter
2 cups sugar
4 eggs
2 1/2 cups sifted flour
1/2 teaspoon baking soda
1 1/4 cups buttermilk
1 teaspoon vanilla
3 Milky Way miniature candy bars
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla
milk

CHOCOLATE CANDY BAR CAKE

I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper

Provided by NOUELLETTE

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 11



Chocolate Candy Bar Cake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
  • In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  • Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

HERSHEY BAR POUND CAKE

This cake is SO good. I have made this for our church bake sales. It sells quickly. I found this recipe in a Hersheys Cookbook. Great discovery!

Provided by Karen Ward

Categories     Chocolate

Time 1h35m

Number Of Ingredients 13



Hershey Bar Pound Cake image

Steps:

  • 1. Preheat oven to 350 degrees F. Grease and flour 10 inch tube pan or 12 cup fluted pan.
  • 2. Beat butter in large bowl until creamy, gradually add granulated sugar, beating on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate, beat until blended.
  • 3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until well blended. Add syrup and vanilla, beat until well blended. Stir in pecans. Pour batter into prepared pan.
  • 4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes, remove from pan onto wire rack. Cool completely. Dust with sifted powdered sugar and drizle with chocolate syrup , if desired
  • 5. * To sour milk use 1 tablespoon of white vinegar plus milk to equal 1 cup

1 c (2 sticks) butter or margarine, softened
1 1/4 c granulated sugar
4 eggs
6 (1.55 oz each hershery's milk chocolate bars, melted
2 1/2 c all purpose flour
1/4 tsp baking soda
dash salt
1 c buttermilk or sour milk*
1/2 c hershey's chocolate syrup
2 tsp vanilla extract
1 c chopped pecans
powdered sugar (optional)
additional hershey's chocolate sryup

CANDY BAR CAKE

Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13



Candy Bar Cake image

Steps:

  • Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
  • Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.

Nutrition Facts : Calories 535, Carbohydrate 78 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate, melted and cooled
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
1/2 cup caramel topping
1 bag (13.3 ounces) fun-sized chocolate-coated nougat and peanut candy bars, chopped (about 3 cups)
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting

MOUNDS® BAR CAKE

Very rich and so yummy.

Provided by Dale Hughes

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h5m

Yield 15

Number Of Ingredients 12



Mounds® Bar Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
  • Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
  • Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
  • Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

Nutrition Facts : Calories 749.5 calories, Carbohydrate 89 g, Cholesterol 91 mg, Fat 43.9 g, Fiber 7.2 g, Protein 8.2 g, SaturatedFat 31.2 g, Sodium 302.9 mg, Sugar 73.2 g

1 cup butter
2 cups white sugar
4 eggs, beaten
2 teaspoons vanilla extract
1 cup all-purpose flour
⅔ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
5 ½ cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 ½ cups confectioners' sugar
1 (16 ounce) package prepared milk chocolate frosting

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