CHOCOLATE CANDY BAR CAKE RECIPE | ALLRECIPES
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 Cakes Chocolate Cake Recipes
Total Time 1 hours 10 minutes
Prep Time 45 minutes
Cook Time 25 minutes
Yield 3 layer 8 inch cake
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, CarbohydrateContent 75.2 g, CholesterolContent 81.4 mg, FatContent 46.1 g, FiberContent 1.4 g, ProteinContent 9.3 g, SaturatedFatContent 18.7 g, SodiumContent 535.4 mg, SugarContent 60 g
PEANUT BUTTER AND CHOCOLATE CANDY CAKE RECIPE | ALLRECIPES
If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead.
Provided by Brenda Benzar Butler
Categories Desserts Cakes Sheet Cake Recipes
Yield 10 x 16 inch sheet cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
- In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
- Bake for 20 to 25 minutes. Do not overbake.
- While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Nutrition Facts : Calories 243.3 calories, CarbohydrateContent 34.8 g, CholesterolContent 31.4 mg, FatContent 10.6 g, FiberContent 1.7 g, ProteinContent 5.5 g, SaturatedFatContent 4.1 g, SodiumContent 105.6 mg, SugarContent 24.8 g
More about "candy covered cake recipes"
CANDY BAR CAKE RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 30 minutes
Calories 535 per serving
- Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.
CHOCOLATE CANDY BAR CAKE RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category Desserts, Cakes, Chocolate Cake Recipes
Calories 735.8 calories per serving
- 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.
BEST CANDY-COVERED CARAMEL BARS RECIPE - HOW TO MAKE CANDY ...
From thepioneerwoman.com
Total Time 1 hours
Category Halloween, dessert
- Preheat the oven to 350°. Line a 9 x 13-inch baking pan with foil and spray with cooking spray. Mix together the flour, oats, brown sugar, baking powder and salt in a bowl. Cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Sprinkle into the prepared pan and pat to pack it slightly. Bake until the cookie base is light golden brown on top, watching to make sure it doesn’t burn, 30 to 35 minutes. Let cool for 15 minutes. Spoon the dulce de leche into a microwave-safe bowl and microwave to soften slightly, about 45 seconds. Scoop it on top of the cookie base and use an offset spatula to spread it out to the edges in an even layer. Sprinkle the candies on top and use your hands to gently press them into the dulce de leche. (You can mix the candies together or you can divide the bars into quadrants and use a different kind of candy for each.) If the dulce de leche isn’t soft enough for the candies to stay in place, pop the pan in the oven for 30 seconds or so and then press in the candies very gently. Chill the bars for 2 to 3 hours. Remove from the pan, place on a cutting board and use a long serrated knife to cut them into 24 small squares (they’re rich!). Serve cold or at room temperature.
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