Wednesday, August 8, 2007

Milk Chocolate Bar Cake

1 (18.25-ounce) package Swiss chocolate cake mix
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
8 (1.5-ounce) milk chocolate candy bars with almonds
2 (1.5-ounce) milk chocolate candy bars (plain)
2 (1.5-ounce) dark chocolate candy bars
1 (12-ounce) container frozen whipped topping, thawed

Prepare cake batter according to package directions.
Pour into 3 greased and floured 8-inch round cakepans.
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 choc./almond 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 4 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.

1 (3-layer) cake; Janet Hunter, Broadway, North Carolina , Southern Living, APRIL 2000


Becky said...


Rachel said...

Yum. After Casey had the slice that you sent home with me, he said, "can you get the recipe?" I told him I would be getting it soon! Thanks for posting it, Dara!

Stephanie said...

I am so excited to get this recipe! I am even going to send it in to go in my soon to be sister-in-law's recipe book! She will LOVE it!

Dara said...

I am so glad you all enjoyed this cake as much as I do! I love this cake! Definitely one of my all-time faves!

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