Easy Hershey Bar Cake Food
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.
HERSHEY BAR CAKE
Provided by Jill
Number Of Ingredients 25
Steps:
- Preheat oven to 350 degrees and line two 9 inch springform pans with parchment paper and spray with pam baking spray
- Using a standing mixer, combine the cake mix, vanilla pudding, eggs, canola oil, and water and mix until combined
- Divide batter between the two springform pans and bake in the oven for 35-45 minutes or until a toothpick comes out clean in the center
- Once baked, allow the cakes to cool completely on a wire rack
- Grate the Hershey chocolate bars and set aside
- Using a standing mixer, beat the cream cheese and sugar for 5-10 minutes until combined
- Gradually beat in the powdered sugar until smooth
- Fold in the cool whip, pecan chips, and grated chocolate
- Mix until combined
- Using a cake slicer, slice the two cakes into two layers each. You should have a total of 4 layers
- Using a small sauce pan, heat up the heavy whipping cream until slightly simmering
- Place the chocolate chips into a heat proof bowl
- Pour the hot whipping cream into the bowl with the chocolate chips and whisk until smooth
- Pour ganache into a squeeze bottle and set aside
- Place one of the cake layers onto the cake board
- Scoop two cups of the frosting onto the top of the cake
- Smooth with a knife
- Place the second layer onto the top of the first
- Scoop another cup of frosting onto the cake and smooth
- Repeat steps with the last two cake layers
- Once the layers are stacked frost the cake with the remaining frosting
- Using the chocolate ganache, drizzle around the top edge of the cake that way it drips down.
- Cover the top of the cake with the remaining chocolate ganache
- Set aside so that the ganache can cool
- Using a standing mixer, beat together the butter, cocoa, powdered sugar, vanilla and heavy whipping cream until smooth and thick.
- Add in a few tbsp of heavy whipping cream to thin out your frosting if its to thick
- Scoop frosting into the piping bag
- Pipe dollops of frosting around the top of the cake
- Place Hershey bars on alternating dollops of frosting
- Sprinkle the chocolate sprinkles onto the dollops of frosting that don't have a Hershey bar.
- Enjoy!!!
CHOCOLATE CANDY BAR CAKE
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
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
EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE
This is the easier-to-prepare version of the classic Hershey Bar Swirl Cake. The recipe comes from Hershey's Holiday Recipes.
Provided by Barb G.
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven 350°F.
- Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
- Prepare cake mix batter as directed on package with oil, water, and eggs.
- Remove 2 cups batter, stir in corn syrup and pecans.
- Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
- Microwave on high 1 minute or until smooth when stirred.
- Blend into remaining plain batter; pour into prepared pan.
- Spoon Vanilla Nut batter evenly over top.
- Bake 40 to 45 minutes or until wooden pick comes out clean.
- Cool 15 minutes; remove from pan to wire rack.
- Cool completely.
- Glaze with Milk Chocolate Glaze, allowing to drip down sides.
- GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
- Cool slightly, glaze cake.
HERSHEY BAR CAKE
The classic chocolate cake is made with Hershey's milk chocolate candy bars.
Provided by Stephanie Manley
Categories Dessert
Time 1h40m
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease and flour a Bundt pan.
- Cream the butter and sugar. Add eggs, beating after each addition.
- Melt the Hershey bars. Add a little melted chocolate to the egg mixture and beat. Continue to add chocolate and beat until it is all combined.
- Add the buttermilk and flour alternately. Stir in the vanilla, salt, and pecans. (I dust my pecans with a little flour to help keep them suspended throughout the cake, rather than sinking to the bottom.)
- Pour the batter into the prepared Bundt pan and bake for 90 minutes.
Nutrition Facts : Calories 682 kcal, Carbohydrate 77 g, Protein 9 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 274 mg, Fiber 4 g, Sugar 47 g, ServingSize 1 serving
EASY HERSHEY BAR CAKE
Steps:
- Mix together, cake mix, milk, oil, vanilla pudding and eggs.
- Bake at 350°F for 30 minutes or until done.
- Cream together: cream cheese, sugar, and powder sugar. Mix 5 shredded Hershey bars* and fold in Cool Whip. Use 6th bar for the top of the cake.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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