HEATH BAR CAKE

HEATH BAR CAKE image

Yield 14-16

Number Of Ingredients 18

1/2 cup unsweetened cocoa
2 level teaspoons baking soda
1/2 cup water
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1 1/2 sticks salted butter
1 3/4 cups white sugar
2 extra large eggs, separated
3/4 cups buttermilk (or sour milk--milk soured with 2 tsps. vinegar)
2 cups flour
FILLING
8 oz. cream cheese, softened
1 box instant French vanilla
pudding
1 3/4 cups milk or heavy cream
1 large(st)frozen whipped
topping, thawed
6 large Heath candy bars
(frozen)& in plastic bag

Steps:

Mix cocoa, soda, and water together and let stand while preparing the following: Cream butter, sugar, egg yolks and buttermilk. Sift the 2 cups flour and blend with butter and egg mixture. Add cocoa mixture, mixing well. Beat egg whites until stiff and gently fold into chocolate cake batter. Divide batter into the two cake pans and bake in middle of oven on same level rack for 20-25 minutes. Let cool about 15-20 minutes, then remove from pans and place first layer top side down onto cake plate. To frost,beat cream cheese, pudding mix, and milk or cream. Beat until soft and creamy. Spread half over cooled layer on cake plate. Crush all the Heath bars by wrapping plastic bag in towel and pounding frozen candy with hammer. Sprinkle candy over filling, then place second cake layer (top side up) over the filling. Spread remaining filling on second cake layer more of the candy on filling. Frost entire cake with largest frozen topping and decorate top with remainder of candy. Refrigerate for 4-6 hours. Slice down the middle and slice pieces from the side. Enjoy this delicious cake!