MILK CHOCOLATE BAR CAKE RECIPE - (4.1/5)
Provided by lovemygolden
Number Of Ingredients 9
Steps:
- 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. From Southern Living April 2000
MILK CHOCOLATE BAR CAKE
Make and share this Milk Chocolate Bar Cake recipe from Food.com.
Provided by Dorothy Nalley
Categories < 60 Mins
Time 55m
Yield 1 Cake, 10 serving(s)
Number Of Ingredients 6
Steps:
- PREPARE cake batter according to pkg directions.
- Pour into 3 greased& floured 8" round cakepans.
- BAKE at 325 for 20-25 minutes or until 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 9 ounces (28 nuggets) of the 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 3 ounces (8 nuggets).
- Sprinkle half of chopped candy nuggets over cake.
- Press remaining chopped candy along sides and bottom of cake.
MILK CHOCOLATE POUND CAKE
Make and share this Milk Chocolate Pound Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
- Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
- Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
- Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
- Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 6926.4, Fat 367.7, SaturatedFat 169.7, Cholesterol 1404.6, Sodium 2773.7, Carbohydrate 822.5, Fiber 31.8, Sugar 529.8, Protein 100.8
MILK CHOCOLATE CAKE
It's a rich cake with a fluffy texture and you can add anything you want to it
Provided by robyn-lovett
Time 30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat oven to 180 degrees C, 350 degrees F, gas Mark 4. Grease 2x20.5cm (8inch) tins, not loose-bottomed as the mixture would run out
- Mix flour,sugar,salt and cocoa powder together.
- Rub in margarine to all the dry ingredients. Beat eggs with milk
- Stir in egg mixture,essence and liquids into the dry ingredients and beat well
- Place mixture in prepared tins and bake for about 30-35 minutes
- Leave to stand for 1 hour when cool sandwich together and top of with a milk chocolate icing
- Topping: melt margarine, blending in cocoa then stir in icing sugar, milk and essence
- Beat until smooth and thick. Then apply to the top of the cake or put it in the middle to stick them together
ONE-BOWL MILK CHOCOLATE CAKE WITH CHOCOLATE-CARAMEL FROSTING
Real milk chocolate-not just cocoa powder-gives this cake its rich, chocolatey flavor. With a foolproof, one-bowl preparation, effortless frosting, and portability, this cake is sure to be your new go-to for special occasions and backyard barbecues.
Provided by Rhoda Boone
Categories #CAKEWEEK Cake Chocolate Father's Day Potluck Butterscotch/Caramel Bake Dessert Birthday Wedding Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 15
Number Of Ingredients 18
Steps:
- Bake the cake:
- Preheat oven to 350°F. Butter a 13x9" pan and dust with 2 Tbsp. cocoa powder, tapping out excess.
- Melt remaining 1 cup butter in a small saucepan over medium heat. Add chocolate and remaining 1/2 cup cocoa powder; cook, whisking constantly, until smooth. Let cool slightly.
- Whisk eggs and vanilla in a large bowl. Add sugar and whisk until smooth, lightened in color, and slightly aerated, about 2 minutes. Stream in buttermilk while whisking, then stream in chocolate mixture while whisking until smooth.
- Sift flour, baking powder, baking soda, and salt into chocolate mixture. Whisk until batter is mostly smooth (there will be a few small lumps). Transfer to prepared pan.
- Bake cake until a tester inserted into the center comes out clean, 35-40 minutes. Transfer pan to a wire rack and let cake cool completely.
- Make the frosting:
- Slice 2 oz. chocolate into long, thin shards; reserve for decorating. Coarsely chop remaining 7 oz. chocolate and transfer to a medium bowl. Add vanilla and salt.
- Heat cream in a small pot over medium until just starting to simmer. Pour over chocolate mixture and let sit 3 minutes. Whisk until chocolate is melted and smooth. Whisk in dulce de leche. Chill until firm, at least 1 hour.
- Whisk frosting to lighten and loosen, then use a spatula to spread over cake. If it's too stiff to work with, let it sit out on the counter for a few minutes. Sprinkle with reserved chocolate shards. Cut into thirds lengthwise, then into fifths crosswise (you should have 15 pieces).
- Do Ahead
- Cake can be made 3 days ahead; cover and chill. Bring to room temperature before serving.
MILK CHOCOLATE CAKE
A lovely and simple Milk Chocolate Cake
Provided by jpriches
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
- Mix flour, sugar, salt and cocoa.
- Rub in margarine. Beat eggs with milk.
- Stir egg mixture, essence and liquids into the dry ingredients and beat well.
- Place mixture in prepared tins and bake for about 30-35 minutes.
- When cold sandwich and top with Milk Chocolate Icing (see above).
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
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
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- 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.
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