Best Chocolate Hershey Bar Cake Recipes

HERSHEY BAR CAKE

Steps:

• 1. Combine cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat until smooth and pour into 2-8 inch pans greased and floured with cooking spray. Bake at 350 for 35 minutes. Remove and cool layers.
• 2. With a stand mixer important unless you have a really strong arm beat cream cheese and sugar for 20 minutes. Add in the confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans and grated hershey bar.
• 3. Frost cooled cake and enjoy. So good. Even better the next day. Scant means just slightly short of a cup.

HERSHEY BAR CAKE

Steps:

• Preheat oven to 350ºF. Grease and flour a 15-cup Bundt pan or tube pan.
• Place chocolate syrup and candy bars in a saucepan. Cook over medium-low heat on the stovetop until melted. Set aside to cool.
• In a large bowl, whisk together the dry ingredients - all-purpose flour, salt, and baking soda. Set aside.
• In the bowl of an electric mixer, beat together butter and sugar on medium speed until light and fluffy. Add eggs one at a time, mixing until yolk disappears.
• Add flour mixture to the bowl alternating with buttermilk. Stir in melted chocolate and vanilla.
• Pour batter into the cake pan or tube pan. Bake for 1 hour, or until a wooden pick or toothpick inserted into the center of the cake comes out clean.
• Cool on a wire rack for 10 minutes. Remove the cake from the pan, place it on a cooling rack, and cool completely. Place the cake on a cake plate.
• Place chocolate chips and heavy cream in a small microwave-safe bowl. Microwave for 30 seconds. Stir until smooth. Pour ganache over the cake and enjoy.

HERSHEY BAR CHOCOLATE CAKE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• Grease either two 9x5 loaf pans, two 12x8 pans, or 1 tube pan, depending on which you want to use.
• In a medium bowl, combine the flour, salt, and baking soda with a wire whisk. Set aside.
• Cream together the butter, sugar, eggs, and vanilla with an electric hand mixer.
• Add syrup and melted chocolate and mix completely.
• Blend in the buttermilk.
• Gradually add in the flour mixture until well combined and pour the batter into prepared pans.
• Bake loaf pans for 55 minutes, the rectangular pans for 25 minutes, and the tube pan for 45 minutes to an hour.
• Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
• Serve and enjoy!

HERSHEY CANDY BAR CAKE

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!!!!!!!!!!!!!!!

HERSHEY'S BAR CAKE

Steps:

• Mix first 5 ingredients and bake at 350 in 4 round cake pans.
• (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
• Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
• Ice between layers, top and sides.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
• Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
• When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

HERSHEY BAR CAKE

Steps:

• 1. For frosting, beat cream cheese, confectioner's sugar,and granulated sugar with electric mixer until creamy.
• 2. Chop 8 candy bars into small pieces. I use grater and grate, allowing broken pieces to mix with grated candy.
• 3. Fold candy into cream cheese mixture. Mix well.
• 4. Add Cool Whip that has been allowed to thaw in refrigerator. Blend well.
• 5. Spread icing on tops of each layer, then on sides of stacked layers. Chop remaining 2 candy bars and sprinkle on top of cake.
• 6. Refrigerate cake.

CHOCOLATE HERSHEY BAR CAKE

Steps:

• 1. 1.Preheat oven to 350* mix the swiss chocolate cake mix, eggs, milk, dry pudding mix, and oil together until smooth,will be thick,Spread in 9x13 pan and bake for 30 minutes.cool completely.
• 2. while cake is baking Grate or shred 6 Hershey bars (freeze or get them cold frist)reserve 1 for topping.Blend the cream cheese and granular sugar together until creamy then add powdered sugar.then fold (not mixer)in 5 Grated Hershey bars into the cream cheese mixture. Fold in the cool whip.chill till cake is completly cool. spread the cream cheese mixture on top of cool cake.Garnish the finished cake with the other grated Hershey bar. Can layer cake round or square its the best!!!