Milkchocolatebarcake Recipes
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.
SWISS CHOCOLATE BAR CAKE
Decadent! I think I got this from a Southern Living Cookbook. Makes one 3-layer cake. It takes a little work, but it's well worth it. You'll want to crawl inside and eat your way out ;)
Provided by allona519
Categories Dessert
Time 55m
Yield 1 3-layer cake, 12 serving(s)
Number Of Ingredients 6
Steps:
- Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.
- Bake at 325 degrees for 20 to 25 minutes, or use toothpick test.
- 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 until mixture is creamy.
- Chop 8 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 2 candy bars and sprinkle half over cake, press the other half along bottom edge of cake.
Nutrition Facts : Calories 419.2, Fat 24.4, SaturatedFat 15.5, Cholesterol 29, Sodium 91.4, Carbohydrate 46.6, Fiber 1.2, Sugar 43.1, Protein 4.5
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
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
CRUNCHY MILK-CHOCOLATE BARK
A wonderful no-bake dessert, the bark needs 30 minutes in the refrigerator to chill and set.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 5
Steps:
- In a bowl, stir together chocolate, coconut oil, puffed-rice cereal, and salt. Transfer to a parchment-lined baking sheet and spread to 1/4 inch thick. Sprinkle evenly with sweetened coconut. Chill until firm. Break into pieces. Bark can be stored in refrigerator until ready to serve, up to 3 days.
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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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