Swiss Chocolate Bar Cake Recipes

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.

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:

• Make the cake: Preheat the oven to 350˚ F. Butter and flour two 9-inch round cake pans and line the bottoms with parchment paper. Put the cocoa powder and chocolate in a medium bowl. Add the boiling water and whisk until the chocolate is melted. Whisk in the sour cream until smooth; let cool to room temperature.
• Whisk the flour, baking soda and salt in a medium bowl; set aside. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition. Reduce the mixer speed to low. Beat in the flour mixture in 3 additions, alternating with the cocoa mixture in 2 additions. Finish mixing gently with a rubber spatula, scraping the bottom and sides of the bowl.
• Divide the batter evenly between the cake pans. Tap the pans against the counter to eliminate any air bubbles. Bake until the cakes spring back in the center when gently pressed, 35 to 40 minutes. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges and turn out the cakes onto a rack to cool completely. Remove the parchment.
• Make the frosting: Bring a few inches of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, granulated sugar and salt in the bowl of a stand mixer. Set the bowl over the saucepan (do not let the bottom of the bowl touch the water); cook, whisking, until the sugar dissolves, the egg whites are frothy and the mixture is warm, 3 to 5 minutes.
• Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until stiff glossy peaks form and the mixture cools to room temperature, about 5 minutes. With the mixer running, add the butter a few pieces at a time, waiting for them to incorporate before adding more. (The mixture will become liquidy, then it will get thick and shiny once the butter emulsifies. It may also look curdled as you add the butter. It's OK: Keep adding butter and beating.) Add the vanilla and beat until combined and fluffy, 3 to 5 more minutes.
• Cut each cake in half horizontally to create 4 layers. Place 1 layer on a cake stand or serving plate. Spread about 2/3 cup frosting on top, then repeat with the remaining cake layers, spreading more frosting in between them. Spread a thin layer of frosting on the top and sides of the cake (this is the crumb coat - it doesn't have to be perfect), then refrigerate until the frosting sets, about 30 minutes. Spread the remaining frosting all over the top and sides of the cake, smoothing it with a bench scraper.
• Make the ganache: Heat the heavy cream in a saucepan over medium-high heat until steaming, then pour over the chocolate in a small heatproof bowl. Let sit for 5 minutes, then stir until smooth. Set aside until cool but still pourable, 20 to 40 minutes (the time will vary depending on the temperature and bowl). Pour the ganache on top of the cake and spread with a small offset spatula, letting it drip down the sides. Let the ganache set 20 to 30 minutes before slicing.

Steps:

• Preheat oven to 375°F. Place water, 1/2 cup (1 stick) of the butter and 1-1/2 oz. of the chocolate in large saucepan. Bring to boil, stirring occasionally. Remove from heat. Stir in combined flour and granulated sugar. Add eggs, sour cream, baking soda and salt; mix well. Pour into greased and floured 15x10x1-inch baking pan.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Place remaining 1/2 cup (1 stick) margarine, remaining 1-1/2 oz. chocolate and milk in large saucepan; bring to boil. Remove from heat. Gradually add powdered sugar, beating until well blended after each addition. Mix in vanilla. Spread onto warm cake; sprinkle with pecans. Cool completely. Cut into 48 squares to serve.

Steps:

• In a large bowl, sift the cake and pudding mixes. In another bowl, whisk the eggs, milk and oil. Add to dry ingredients; beat until well blended. , Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the cream cheese and sugars until smooth. Finely chop eight candy bars; stir into cream cheese mixture. Fold in whipped topping. , Spread frosting on cake plate, between layers and over the top and sides of the cake. Chop the remaining candy bars; sprinkle over top and along bottom edge of cake. Cover and refrigerate overnight. Store in the refrigerator.

Steps:

• 1. Bake @ 350 degrees in 3- 9inch pans greased & floured for 30--35 minutes
• 2. Mix all ingredients together. and bake as instructed.
• 3. ICING:
• 4. 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 & not use as many) in the frosting.
• 5. Beat powdered sugar, sugar and cream cheese. FOLD IN GRATED CANDY BARS AND CHOPPED NUTS. ( DO NOT BEAT JUST FOLD) FOLD IN 12 ounces COOL WHIP.
• 6. Put 1 layer 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 put another of frosting. Put the last layer on top . Proceed on to frost the top and sides. Sprinkle the 6th. candy bar on top. Refrigerate.
• 7. ENJOY!!!!!!!!!!!!!!!