Monday, November 29, 2010

Chocolate Candy Bar Cake

1 Swiss Chocolate Cake Mix (or German Chocolate)*
1 8 oz Package Cream Cheese (softened)
1 cup Powdered Sugar
1/2 cup Sugar
10 Milk Chocolate Candy Bars with Almonds (I use Hershey Bars with Almonds, though you could really use any candy bar you want)
1 12 oz Container Cool Whip

1. Make cake according to directions in three 8" cake pans and bake at 325 degrees for 20-25 minutes. Let cakes cool completely on wire racks.

2. Beat cream cheese and sugars at medium speed until creamy

3. Chop 8 of the candy bars finely and fold into the cream cheese mixture then fold in the cool whip.

4. Frost cakes, then chop remaining 2 candy bars and sprinkle on top. (I say 'sprinkle' but they pretty much just cover the whole top of the cake. Or even the whole cake like the photo, if you like.)

5. Enjoy!

*I've made this cake with a darker chocolate cake mix before and it's just not as good. You'd think more chocolate would be better, but in this case I promise it's best with a lighter chocolate cake.

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