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!
Nutrition Facts : Calories 376 kcal, Carbohydrate 60 g, Cholesterol 67 mg, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, Sodium 158 mg, Sugar 43 g, Fat 13 g, ServingSize Serves 12-16, UnsaturatedFat 0 g
HERSHEY'S BAR CAKE
This cake is rich, moist, creamy...Its a choclate lover's dream. Great to impress people at a potluck or for a special birthday cake. Its got WOW potential.
Provided by Laura Leigh
Categories Dessert
Time 1h15m
Yield 12-20 serving(s)
Number Of Ingredients 10
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.
CHOCOLATE BAR ANGEL FOOD CAKE
Make and share this Chocolate Bar Angel Food Cake recipe from Food.com.
Provided by Ann 3
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 3
Steps:
- Shave the large hershey bar with a grater.
- In a bowl fold chocolate bar shavings into the cool whip.
- Frost pre made angel food cake generously.
- Also wonderful with strawberries.
Nutrition Facts : Calories 301.1, Fat 10.1, SaturatedFat 7, Cholesterol 3.3, Sodium 320.2, Carbohydrate 48.6, Fiber 0.6, Sugar 30.7, Protein 5
EXTREME CHOCOLATE CAKE
A rich moist chocolate cake with a chocolate buttercream icing. This is the best cake in the world!
Provided by RACH56
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch cake pans.
- Use the first set of ingredients to make the cake. In a medium bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the boiling water by hand. Pour evenly into the two prepared pans.
- Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.
- To make the frosting, use the second set of ingredients. Cream butter until light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the milk and vanilla. Beat to a spreading consistency.
- Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 111.1 g, Cholesterol 64.2 mg, Fat 24.6 g, Fiber 5.8 g, Protein 7.3 g, SaturatedFat 10.5 g, Sodium 524.3 mg, Sugar 87.6 g
HERSHEY CANDY BAR CAKE RECIPE - (4/5)
Provided by cecelia26_
Number Of Ingredients 13
Steps:
- CAKE: Mix all cake ingredients together and bake at 350°F in 3x9-inch pans greased & floured for 30 to 35 minutes. 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 if desired by not using as many in the frosting. Beat powdered sugar, sugar and cream cheese. Fold in grated candy bars and chopped nuts. Then fold in cool whip. Let cake layers cool before assembling. Put 1 layer frosting 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 layer. Put the last layer on top. Proceed on to frost the top and sides. Sprinkle the candy bar on top. Refrigerate.
HERSHEY BAR CHOCOLATE CAKE
This recipe starts with a mix to save time, but doesn't sacrifice the flavor. So rich it will make you "slap your mama" - great for summer picnics or potlucks.
Provided by Bambo
Categories Dessert
Time 40m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- Great and flour 3 9-inch round cake pans.
- Mix first five ingredients and divide between three pans. Bake at 350 degrees for 25-35 minutes. Remove from pans and cool completely.
- Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top.
- Store in refrigerator.
Nutrition Facts : Calories 700, Fat 44.2, SaturatedFat 16.8, Cholesterol 74.1, Sodium 587, Carbohydrate 73, Fiber 1.4, Sugar 55.3, Protein 7.5
QUEEN ANNE CAKE
Make and share this Queen Anne Cake recipe from Food.com.
Provided by CatNoire
Categories < 4 Hours
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
- For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
- Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.
HERSHEY CANDY BAR CAKE
A Lady in my church gave me this Hershey Candy Bar Cake recipe. Every time I make it there is none left over.
Provided by Bernice Mosteller
Categories Chocolate
Time 55m
Number Of Ingredients 13
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!!!!!!!!!!!!!!!
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- Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
- Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
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