Hershey Almond Candy Bar Cake Food

ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
• Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
• Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
• Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
• Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
• Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
• Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
• Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.

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 CANDY BAR CAKE RECIPE - (4/5)

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'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.

HERSHEY CHOCOLATE ALMOND CAKE

Steps:

• 1. Mix cake as instructed on box and bake. Next, mix sugars and cream cheese together, and add Cool Whip. Take 3 candy bars and chop them up finely, folding well into the icing. Now chop up then rest of the candy bars and use to decorate the top and the sides of the cake.

HERSHEY BAR CHOCOLATE CAKE

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.

MILK CHOCOLATE BAR CAKE

Steps:

• PREPARE cake batter according to pkg directions.
• Pour into 3 greased& floured 8" round cakepans.
• BAKE at 325 for 20-25 minutes or until wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes.
• Remove from pans, and cool completely on wire racks.
• BEAT cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.
• CHOP 9 ounces (28 nuggets) of the candy bars finely.
• Fold cream cheese mixture and chopped candy into whipped topping.
• SPREAD icing between layers and on top and sides of cake.
• Chop remaining 3 ounces (8 nuggets).
• Sprinkle half of chopped candy nuggets over cake.
• Press remaining chopped candy along sides and bottom of cake.