PARTY BAR CAKE RECIPES

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EASY CAKE MIX BARS RECIPE: HOW TO MAKE IT



Easy Cake Mix Bars Recipe: How to Make It image

I take this dessert to work for Friday pick-me-ups. It's one of my favorite yellow cake bar recipes. I love to share them because they're so easy to eat, easy to make and easy on the wallet. —Amy Rose, Ballwin, Missouri

Provided by Taste of Home

Categories     Desserts

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 3 dozen.

Number Of Ingredients 6

1 yellow cake mix (regular size)
1 large egg
1/2 cup 2% milk
1/3 cup canola oil
1 cup white baking chips
1/3 cup jimmies

Steps:

  • Preheat oven to 350°. In a large bowl, combine cake mix, egg, milk and oil (mixture will be thick). Stir in baking chips and jimmies. Spread into a greased 15x10x1-in. baking pan., Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars.
    Freeze option: Freeze bars in freezer containers. To use, thaw in covered containers before serving.

Nutrition Facts : Calories 113 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 7mg cholesterol, SodiumContent 102mg sodium, CarbohydrateContent 16g carbohydrate (11g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

COCONUT CANDY BAR CAKE | #CAKESLICEBAKERS | KAREN'S ...



Coconut Candy Bar Cake | #CakeSliceBakers | Karen's ... image

This Coconut Candy Bar Cake is a delicious take on the Hershey's Mounds Bar. The cake is loaded with shredded coconut and coated in dark chocolate, just like the candy bar.

Provided by Karen's Kitchen Stories

Total Time 3 hours

Prep Time 2 hours

Cook Time 1 hours

Number Of Ingredients 21

200 grams (2 cups) sweetened flaked or shredded coconut
1/2 cup (1 stick) unsalted butter, at room temperature
450 grams (2 1/4 cups) granulated sugar
1/3 cup neutral oil such as canola or vegetable oil
1 tablespoon pure vanilla extract
1 1/2 teaspoons coconut extract
4 large eggs, room temperature
5 large egg yolks, room temperature
280 grams (2 1/3 cups) all purpose flour
2 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup coconut milk
200 grams (1 cup loosely packed) light brown sugar
1/2 cup (1 stick) unsalted butter
2 teaspoons pure vanilla extract
1/2 cup evaporated milk
1/2 teaspoon kosher salt
200 grams (2 cups) sweetened coconut flakes
180 grams (1 1/2 cups) pecan pieces, lightly toasted
2 cups heavy whipping cream
450 grams (1 pound) bittersweet chocolate, finely chopped

Steps:

  • Heat your oven to 350 degrees F.
  • Grease 3 8-inch round cake pans and line the bottoms with parchment paper. Spray the parchment with spray oil.
  • In a food processor, pulse the coconut for about 30 seconds.
  • In the bowl of a stand mixer, using the paddle attachment, cream the butter on high for one minute. Scrape down the bowl.
  • With the mixer on medium, add the sugar, oil, vanilla, and coconut extract, and beat for about five minutes until light and fluffy.
  • Lower the speed to medium low and add the eggs and egg yolks, one at a time, until each is incorporated.
  • In another bowl, whisk together the flour, baking powder, and salt.
  • Add 1/3 of the flour mixture to the bowl of the stand mixer and mix on low until incorporated. Add 1/2 of the coconut milk and mix on low. Repeat with 1/3 of the flour mixture, the coconut milk, and the rest of the flour.
  • Fold in the coconut.
  • Divide the batter among the cake pans and tap the pans on the counter to remove any air bubbles.
  • Bake the cake layers for 25 to 35 minutes, until a tester comes out clean.
  • Cool completely in the pans on a wire rack.
  • Turn out the cake layers and place one on a wire rack on a parchment lined quarter sheet pan.
  • Spread half of the pecan filling over the cake layer, spreading it all the way to the edge. Place the next layer over the filling and repeat with the rest of the filling. Top with the third layer.
  • Coat the cake with 1 cup of the cooled ganache (it should be a spreadable consistency) for a crumb coat.
  • Rewarm the rest of the ganache to pourable consistency and pour it over the cake. Once the frosting has set, move the cake to a serving platter.
  • Fill a piping bag with a small star tip with leftover ganache and pie the top and bottom with with "shells" (optional).
  • Refrigerate until ready to serve
  • In a medium saucepan, over medium low heat, mix the brown sugar, butter, evaporated milk, vanilla, and salt.
  • Cook, stirring until smooth, about 3 minutes.
  • Turn off the heat and stir in the coconut and pecans.
  • Let cool for 10 minutes.
  • You can use this immediately or store for up to a week in the refrigerator. Re-warm slightly before using.
  • In a medium saucepan over low heat, bring the cream to a slight simmer. Turn off the heat and add the chocolate.
  • Stir and let sit for 3 minutes.
  • Whisk everything together until smooth and uniform.
  • This mixture can be stored at room temperature for up to two days. Re-warm in the microwave or over simmering water (such as a double boiler).

Nutrition Facts : Calories 799.36, FatContent 50.70, SaturatedFatContent 25.25, CarbohydrateContent 76.80, FiberContent 8.53, SugarContent 50.64, ProteinContent 12.02, SodiumContent 295.12, CholesterolContent 151.61

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