Recipe by NOUELLETTE
"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"
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1 (18.25 ounce) package
devil's food cake mix
1 1/2 cups
1 (3.5 ounce) package
instant vanilla pudding mix
1 (8 ounce) package
1 (12 ounce) container
frozen whipped topping, thawed
4 (1.5 ounce) bars
milk chocolate candy, coarsely chopped
For anyone that loves chocolate and fabulous very-easy-to-make-and-spread frosting, this takes the cake!! :) My only suggestion is to use three 9" layer cake pans instead of the 8". The 8" pans make too narrow a cake in diameter, and too high (would not even fit in my glass cake dome holder). The 9" pans make for a much more attractive and large, more normal appearing cake. And because the cake layers are just a tad thinner, the frosting in between the layers is thicker -- looks beautiful when it's cut and tastes terrific! Just remember to bake the 9" layers a few minutes less and test with a toothpick. And be sure to use a nice amount frosting between the layers -- the recipe makes plenty.
This is the second time I've attempted adding pudding to a cake mix...I simply don't like it. Instead of tasting light and fluffy, it tastes dense and heavy. I did enjoy the concept of the candy bar cake and I liked the frosting so I'm giving it 3 stars. I made it in 3 9" pans and then layered the frosting in between without frosting the side - so pretty when cut. Will make again, but with heavy alterations.
This cake is so extremely moist and the frosting is wonderful! The only thing I would add is some vanilla or other extract to the cream cheese base for the frosting to give it a little more flavor.
Everyone always asks me to make this cake. I made a GREAT CHANGE, substitute the crushed candy with Oreo cookies (half of a package) into the icing.... You're cake will be a hit!
This is awesome!! I used 3 9" pans as suggested and it was great. My husband does not like nuts, so I used chopped Skor bars, saving a bit to sprinkle on top. Definitely will make again...and again...and again!
I've made this cake several times for baby showers, and it has been a MAJOR hit every time. It is super easy and has a nice heavy texture. I've only made the cake with 9 inch pans, and there was barely enough batter for 2 layers, so when I needed a larger cake, I just doubled the recipe. I also make sure I make the frosting at least 1 night before I serve the cake because it takes some time for the sugar to fully dissolve, but it is perfect the next day. I've also used white chocolate shavings to decorate the top of the cake and it makes it really classy, professional looking. No one has to know that it started as a mix!
Delicious cake and the frosting is amazing! I made this recipe for a friends birthday, and it received rave reviews. I changed the recipe a bit because my friend requested chocolate cake with chocolate frosting. So, I cut each of the three layers in half and frosted every other layer with the candy bar frosting and chocolate on the others. Then I frosted the outside of the cake with chocolate. To decorate I used hershey's hugs because of the brown and white stripes. It matched the inside and was a neat effect.
This cake is very delicious. It is very easy to make, and the most complicated part is the layering, which is not difficult at all. I made this cake for work and received many compliments. i.e. This is the best cake I have ever tasted.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Candy Bar Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 414
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