Best 8 Milk Chocolate Bar Cake Recipes

MILK CHOCOLATE BAR CAKE RECIPE - (4.1/5)

Steps:

• Bake at 325° for 20 to 25 minutes or until a 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 8 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 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake. Note: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds. From Southern Living April 2000

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.

CHOCOLATE-CANDY BAR LAYER CAKE

Steps:

• Make One-Bowl Chocolate Cake Batter and bake following the layer cake instructions.
• Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly. Stir together the cocoa powder and vanilla in a small bowl. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy and smooth, 1 to 2 minutes. Add the melted chocolate and beat until combined. Gradually add the confectioners' sugar and beat until smooth. Add the cocoa mixture. Increase the speed to medium high and beat until smooth and fluffy, 1 to 2 minutes.
• Assemble the cake: Put 1 cake layer on a cake stand or serving plate and spread with 1 heaping cup frosting. Sprinkle with the chopped candy and top with the other cake layer. Spread the remaining frosting on the top and sides of the cake. Refrigerate until set, about 30 minutes. Top with more candy.

SWISS CHOCOLATE BAR CAKE

Steps:

• Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.
• Bake at 325 degrees for 20 to 25 minutes, or use toothpick test.
• 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 until mixture is creamy.
• Chop 8 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 2 candy bars and sprinkle half over cake, press the other half along bottom edge of cake.

MOUNDS® BAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.

CHOCOLATE CANDY BAR CAKE

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.

MILK CHOCOLATE CAKE

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
• Mix flour, sugar, salt and cocoa.
• Rub in margarine. Beat eggs with milk.
• Stir egg mixture, essence and liquids into the dry ingredients and beat well.
• Place mixture in prepared tins and bake for about 30-35 minutes.
• When cold sandwich and top with Milk Chocolate Icing (see above).

MILK CHOCOLATE BUNDT CAKE

Steps:

• In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.