Best Heavenly Candy Bar Cake Recipes

CHOCOLATE CANDY BAR CAKE

Chocolate Candy Bar Cake image

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 Chocolate Dessert Recipes Milk Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

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, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g

CANDY BAR CAKE

Candy Bar Cake image

Something to celebrate or feel like you need a reward? Here's a cake that provides sweet satisfaction.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h30m

Yield 16

Number Of Ingredients 13

Ingredients

2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate, melted and cooled
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
1/2 cup caramel topping
1 bag (13.3 ounces) fun-sized chocolate-coated nougat and peanut candy bars, chopped (about 3 cups)
1/2 cup Betty Crocker™ Rich & Creamy chocolate frosting

Steps:

Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
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.

Nutrition Facts : Calories 535, Carbohydrate 78 g, Cholesterol 70 mg, Fat 4, Fiber 2 g, Protein 9 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 380 mg

CANDY BAR CAKE

Candy Bar Cake image

Provided by Food Network Kitchen

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 9

Ingredients

1 12-ounce frozen pound cake
3 ounces semisweet chocolate, finely chopped
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
3 to 4 tablespoons milk
1 1-pound box confectioners' sugar
3/4 cup salted roasted peanuts
2 cups dulce de leche
10 ounces semisweet chocolate, finely chopped
1 stick cold unsalted butter, cut into pieces

Steps:

Assemble the cake: Trim 1/2 inch off the short ends of the pound cake, then trim the domed top to make it flat. Stand the cake on its side and slice in half horizontally to make two equal-size rectangles.
Microwave the chocolate in 30-second intervals, stirring until melted. Beat the butter, 3 tablespoons milk and the confectioners' sugar with a mixer. Beat in the melted chocolate. Add more milk, if needed, to make the frosting spreadable.
Lay the cake rectangles on a rack set on a rimmed baking sheet. Spread some of the frosting on one short end of each cake and press together to form a long rectangle. (You can slide a thin piece of cardboard under the cake for moving to a platter later.)
Spread the remaining frosting on the cake in a 1-inch-thick layer, making the edges slightly higher than the center. Smooth the top and sides with an offset spatula. Freeze until firm, about 30 minutes.
Mix the peanuts and dulce de leche in a bowl.
Remove the cake from the freezer. Spread the peanut mixture on the frosting in a flat, even layer. Freeze until the dulce de leche is firm, about 30 minutes.
Meanwhile, make the chocolate coating: Microwave the chocolate and butter in 30-second intervals, stirring, until melted and smooth.
Pour the chocolate on the cake and spread it evenly over the top and sides with an offset spatula. Freeze until the chocolate cools slightly, 6 to 8 minutes.
Starting at a short end of the cake, dip the edge of an offset spatula into the chocolate at an angle and gently pull up, repeating along the top of the cake to create a wave pattern. Chill 10 minutes before serving.