Hersheys Bar Cake Food

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.

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'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.

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.

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.