Hershey Candy Bar Cake Recipe 45 Food

CANDY BAR CAKE

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.

HERSHEY BAR CAKE

Steps:

• 1. Combine cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat until smooth and pour into 2-8 inch pans greased and floured with cooking spray. Bake at 350 for 35 minutes. Remove and cool layers.
• 2. With a stand mixer important unless you have a really strong arm beat cream cheese and sugar for 20 minutes. Add in the confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans and grated hershey bar.
• 3. Frost cooled cake and enjoy. So good. Even better the next day. Scant means just slightly short of a cup.

HERSHEY BAR CAKE

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.

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 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.

EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE

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 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!!!!!!!!!!!!!!!

MOM'S HERSHEY'S BAR CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a tube pan.
• Melt Hershey bars.
• Dissolve soda in buttermilk. Set aside.
• Cream sugar and margarine. Add to melted candy. Add eggs, one at a time, mixing well after each addition.
• Add the 2 1/2 cups sifted flour alternately with the buttermilk/soda mixture.
• Add vanilla. Add nuts. Pour into floured pan.
• Use a toothpick to check for doneness.
• Cool thoroughly. (Do not invert pan).

HERSHEY ALMOND CANDY BAR CAKE

Steps:

• Prepare cake batter as directed on package.
• Pour into 3 greased and floured 8" round pans.
• Bake at 325 for 20-25 minutes.
• Beat cream cheese, powdered sugar, and sugar.
• Chop 10 candy bars, reserving some for later.
• Fold Cool Whip, candy bars, and cream cheese mixture.
• Frost the cake.
• Sprinkle top and sides with reserved chopped candy bars.
• Keep refrigerated.

CANDY BAR CAKE

Steps:

• Bake cake in glass 9x13 pan according to directions on the box.
• Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
• Pour sweetened condensed milk over cake, allowing cake to absorb.
• Pour caramel topping over cake, allowing cake to absorb.
• Allow cake to cool completely.
• Frost with Cool Whip.
• Chop candy bars, and sprinkle on top.
• Drizzle decoratively with left over caramel topping.
• Keep refrigerated until serving time.

HERSHEY'S BAR CAKE

Steps:

• Combine chocolate bar pieces, butter or margarine and boiling water in medium mixing bowl.
• Stir until chocolate is melted.
• Combine flour, brown sugar, baking soda and salt in large mixer bowl.
• Ggradually add chocolate mixture, beating until thoroughly blended.
• Blend in eggs, sour cream and vanilla and beat 1 minute on medium speed.
• Pour into greased and floured 13 x 9-inch pan.
• Bake at 350° for 35 to 40 minutes or until cake tester comes out clean.
• Cool completely; frost as desired.