Hershey Candy Bar Cake Recipes

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

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.

Steps:

• CAKE: Mix all cake ingredients together and bake at 350°F in 3x9-inch pans greased & floured for 30 to 35 minutes. Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. You can cut back on the bars if desired by not using as many in the frosting. Beat powdered sugar, sugar and cream cheese. Fold in grated candy bars and chopped nuts. Then fold in cool whip. Let cake layers cool before assembling. Put 1 layer frosting on the plate you are going to serve it on. You can be generous with the frosting between each layer. Then lay another layer on top of the first layer. Put the last layer on top. Proceed on to frost the top and sides. Sprinkle the candy bar on top. Refrigerate.

Steps:

• Combine chocolate bar pieces, butter or margarine and boiling water in medium mixing bowl.
• Stir until chocolate is melted.
• Combine flour, brown sugar, baking soda and salt in large mixer bowl.
• Ggradually add chocolate mixture, beating until thoroughly blended.
• Blend in eggs, sour cream and vanilla and beat 1 minute on medium speed.
• Pour into greased and floured 13 x 9-inch pan.
• Bake at 350° for 35 to 40 minutes or until cake tester comes out clean.
• Cool completely; frost as desired.

Steps:

• Prepare cake batter as directed on package.
• Pour into 3 greased and floured 8" round pans.
• Bake at 325 for 20-25 minutes.
• Beat cream cheese, powdered sugar, and sugar.
• Chop 10 candy bars, reserving some for later.
• Fold Cool Whip, candy bars, and cream cheese mixture.
• Frost the cake.
• Sprinkle top and sides with reserved chopped candy bars.
• Keep refrigerated.

Steps:

• Preheat oven 350°F.
• Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
• Prepare cake mix batter as directed on package with oil, water, and eggs.
• Remove 2 cups batter, stir in corn syrup and pecans.
• Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
• Microwave on high 1 minute or until smooth when stirred.
• Blend into remaining plain batter; pour into prepared pan.
• Spoon Vanilla Nut batter evenly over top.
• Bake 40 to 45 minutes or until wooden pick comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• Glaze with Milk Chocolate Glaze, allowing to drip down sides.
• GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
• Cool slightly, glaze cake.

Steps:

• Great and flour 3 9-inch round cake pans.
• Mix first five ingredients and divide between three pans. Bake at 350 degrees for 25-35 minutes. Remove from pans and cool completely.
• Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top.
• Store in refrigerator.