Chocolate Bar Cake Filling Recipes

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THE ULTIMATE CHOCOLATE BAR



The Ultimate Chocolate Bar image

Rich, fudge-like squares of chocolate with marshmallows and nuts inside.

Provided by James Bovy

Categories     Desserts     Candy Recipes     Nut Candy Recipes

Yield 30

Number Of Ingredients 20

½ cup butter
1 (1 ounce) square unsweetened chocolate
1 cup white sugar
1 cup all-purpose flour
½ cup chopped walnuts
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
6 ounces cream cheese, softened
½ cup white sugar
2 tablespoons all-purpose flour
1 egg
½ teaspoon vanilla extract
2 cups miniature marshmallows
⅓ cup butter
2 (1 ounce) squares unsweetened chocolate
⅓ cup milk
2 ounces cream cheese
4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan.
  • In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.
  • In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture.
  • Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes.
  • Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it.
  • Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.

Nutrition Facts : Calories 236.6 calories, Carbohydrate 33.8 g, Cholesterol 40.7 mg, Fat 11.1 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 86.7 mg, Sugar 27.9 g

CHOCOLATE CANDY BAR CAKE



Chocolate Candy Bar Cake image

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

Provided by NOUELLETTE

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 1h10m

Yield 12

Number Of Ingredients 11

1 (18.25 ounce) package devil's food cake mix
1 ½ cups milk
3 eggs
¾ cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
½ cup white sugar
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

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.

Nutrition Facts : Calories 735.8 calories, Carbohydrate 75.2 g, Cholesterol 81.4 mg, Fat 46.1 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 18.7 g, Sodium 535.4 mg, Sugar 60 g

CREAM FILLED CHOCOLATE CUPCAKES



Cream Filled Chocolate Cupcakes image

A great 'surprise' in the middle of these delicious treats. Makes a great classroom treat for your birthday child, especially for the kids that LOVE the frosting and usually just lick it off the top. Use food coloring for various holidays for an even bigger surprise.

Provided by Dr. Brenda

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 1h30m

Yield 24

Number Of Ingredients 18

2 ½ cups all-purpose flour
2 cups white sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup vegetable oil
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 teaspoons baking soda
1 cup hot water
⅔ cup shortening
½ cup white sugar
⅓ cup milk
1 tablespoon water
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins.
  • Sift flour, 2 cups white sugar, cocoa powder, baking powder, and salt together in a large bowl. Beat vegetable oil, buttermilk, eggs, and 1 teaspoon vanilla extract into the flour mixture using an electric hand mixer on medium until smooth, about 3 minutes.
  • Stir baking soda and hot water together in a small bowl; mix into batter. Pour batter into muffin cups to 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat shortening, 1/2 cup white sugar, milk, 1 tablespoon water, 1 teaspoon vanilla extract, and salt together in a bowl using an electric hand mixer until smooth, 5 to 7 minutes. Add confectioners' sugar; beat until fully incorporated, 3 to 5 minutes.
  • Insert frosting into cupcakes using a pastry tube fitted with a rosette tip. Frost the tops of cupcakes with remaining frosting.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 34.8 g, Cholesterol 16.2 mg, Fat 15.6 g, Fiber 0.7 g, Protein 2.6 g, SaturatedFat 3.2 g, Sodium 192.5 mg, Sugar 24.2 g

CHOCOLATE LOVERS' FAVORITE CAKE



Chocolate Lovers' Favorite Cake image

This easy recipe is a chocoholic's dream come true!

Provided by SUSAN FEILER

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 2h

Yield 12

Number Of Ingredients 7

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups sour cream
1 cup melted butter
5 eggs
1 teaspoon almond extract
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
  • In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
  • Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 604.4 calories, Carbohydrate 57.7 g, Cholesterol 143.6 mg, Fat 40 g, Fiber 2.2 g, Protein 8.8 g, SaturatedFat 22.8 g, Sodium 608.4 mg, Sugar 40.4 g

CREAM-FILLED CHOCOLATE CAKE



Cream-Filled Chocolate Cake image

I use a convenient boxed cake mix to shave minutes off the prep time of this dessert. It gets a homemade tough from a yummy vanilla layer and from-scratch frosting.-Linda Hartsell, Apple Creek, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16-20 servings.

Number Of Ingredients 13

1 package chocolate cake mix (regular size)
5 tablespoons all-purpose flour
1-1/4 cups milk
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
Pinch salt
FROSTING:
1/2 cup butter, softened
1/4 cup baking cocoa
1 teaspoon vanilla extract
3 cups confectioners' sugar
4 to 5 tablespoons hot water

Steps:

  • Prepare cake batter according to package directions; pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , Meanwhile, for filling, combine flour and milk in a saucepan until smooth. Bring to a boil over medium heat, stirring frequently. Cook and stir for 2 minutes; remove from the heat and cool completely. , In a bowl, cream butter, shortening, sugar and salt until fluffy. Add flour mixture; beat until fluffy, about 4 minutes. Spread over cake. Freeze for 15 minutes. For frosting, beat butter, cocoa and vanilla in a bowl until fluffy. Beat in sugar and water. Spread over filling. Store in the refrigerator.

Nutrition Facts :

CHOCOLATE CAKE WITH PEANUT BUTTER FILLING



Chocolate Cake with Peanut Butter Filling image

I'm a chocoholic and my kids love peanut butter, so a sweet slice of this cake is a real treat for all of us. A boxed mix cuts down on preparation time for busy moms like me. -Fran Green, Linden, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 7

1 package devil's food cake mix (regular size)
4 ounces cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons confectioners' sugar
1 cup whipped topping
1 cup heavy whipping cream
1 cup semisweet chocolate chips

Steps:

  • Prepare and bake cake mix according to package directions. Pour into a greased and floured 10-in. fluted tube pan. Cool for 10 minutes before removing from pan to a wire rack., In a small bowl, beat cream cheese until fluffy. Beat in peanut butter and confectioners' sugar until smooth. Fold in whipped topping. , Split cake in half horizontally; place bottom layer on a serving plate. Spread with the peanut butter mixture. Top with remaining cake. Refrigerate until chilled., In a small heavy saucepan, bring cream to a boil. Reduce heat to low. Stir in chocolate chips; cook and stir until chocolate is melted. Refrigerate until spreadable. Frost top and sides of cake. Refrigerate until serving.

Nutrition Facts : Calories 345 calories, Fat 19g fat (10g saturated fat), Cholesterol 32mg cholesterol, Sodium 337mg sodium, Carbohydrate 40g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE CAKE ROLL WITH PRALINE FILLING



Chocolate Cake Roll with Praline Filling image

This show-stopping cake roll was one of the first "complicated" recipes I ever attempted to prepare. I discovered it was easier to make than I'd thought--and worth every bit of effort! - Joan Carrico, Grand Junction, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 10 servings.

Number Of Ingredients 19

4 large eggs
3/4 cup sugar
2 ounces unsweetened chocolate, melted and cooled
3 tablespoons water
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
FILLING:
1/4 cup slivered almonds
1/4 cup sugar
1 cup heavy whipping cream
FROSTING:
1/4 cup butter, cubed
2 ounces unsweetened chocolate, chopped
1-3/4 cups confectioners' sugar
1/4 cup 2% milk
1 teaspoon vanilla extract

Steps:

  • Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside., In a large bowl, beat eggs on high speed for 3 minutes. Gradually add sugar, beating until mixture becomes thick and lemon-colored. , Beat in the chocolate, water and vanilla. Combine the flour, baking powder, baking soda and salt; fold into chocolate mixture. Spread evenly into prepared pan., Bake at 375° for 10-13 minutes or until cake springs back when lightly touched. Cool for 5 minutes., Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, in a small heavy skillet, cook almonds over medium heat until almost toasted, about 2 minutes. Sprinkle with sugar; cook and stir for 3-5 minutes or until sugar is melted and golden brown. Spread on foil to cool. Crush finely. In a large bowl, beat cream until soft peaks form; fold in crushed praline pieces., Unroll cake; spread filling evenly over cake to within 1/2 of edges. Roll up again. Place seam side down on a serving platter., For frosting, melt butter and chocolate in a microwave; stir until smooth. In a large bowl, combine the confectioners' sugar, milk and vanilla. Add chocolate mixture; beat until smooth. Spread over cake roll.

Nutrition Facts :

CHOCOLATE-FILLED CAKE ROLL



Chocolate-Filled Cake Roll image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Treat your family to this cake roll that's filled with chocolate pudding and pie filling mix - a luscious dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 12

Number Of Ingredients 12

1/4 cup powdered sugar
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons miniature chocolate chips
1 package (4-serving size) chocolate fat-free sugar-free instant pudding and pie filling mix
1 cup fat-free (skim) milk
1 cup frozen (thawed) fat-free whipped topping

Steps:

  • Heat oven to 375°. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with waxed paper. Grease waxed paper with shortening; lightly flour. Sprinkle powdered sugar evenly over clean dish towel in a rectangle the same size as the pan.
  • Beat eggs with balloon whisk or electric mixer with regular beaters on medium speed about 3 minutes or until thick and lemon colored. Beat in granulated sugar, water and vanilla. Beat in flour, baking powder and salt on low speed, mixing just until combined. Pour into pan. Sprinkle with chocolate chips.
  • Bake 11 to 13 minutes or until toothpick inserted in center comes out clean and top is just beginning to brown. Run knife around edges of pan to loosen cake. Immediately turn pan upside down onto sugared towel; carefully peel off waxed paper. Place clean sheet of waxed paper over top of hot cake; gently roll up cake in towel starting with one long side. Cool at least 45 minutes.
  • Stir pudding mix (dry) and milk in medium bowl with wire whisk or fork 1 to 2 minutes or until thickened. Fold in whipped topping. Unroll cake and spread filling to within 1/2 inch of edges. Reroll cake. Wrap in plastic wrap; refrigerate at least 2 hours for filling to set. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 34 g, Cholesterol 55 mg, Fat 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 22 g, TransFat 0 g

CHOCOLATE-TOFFEE CRUNCH LAYER CAKE



Chocolate-Toffee Crunch Layer Cake image

This layered cake is pure chocolate confection. Betty Crocker™ Super Moist™ chocolate cake mix gets an extra chocolaty plus-up from the addition of chocolate pudding before baking. A from-scratch dangerously good dark chocolate buttercream frosting covers the three layers of cake. The special addition that takes this dessert to the next level? A toffee bits crunch that's sprinkled among the frosting in between the cake layers, and then piled atop the cake. For an extra-fun touch, we added small frosting stars piped around the edges of the top of the cake! It's a truly over-the-top chocolate dessert that makes a gorgeous centerpiece, and makes any chocolate-loving guest very happy.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 12

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (3.9 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix (dry)
1/3 cup dark chocolate chips
1/3 cup roasted salted almonds
1/3 cup toffee bits
3/4 cup dark chocolate chips
1 1/4 cups butter, softened
2 3/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan. Spread evenly.
  • Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in small microwavable bowl, microwave 1/3 cup chocolate chips uncovered on High 30 seconds; stir. Continue to microwave in 15-second increments, stirring after each, until chips can be stirred smooth. Add almonds to bowl; stir until almonds are coated evenly with chocolate. Spread on waxed paper-lined cookie sheet. Refrigerate at least 30 minutes until chocolate is firm.
  • Break chocolate-coated nuts into large pieces, and place in bowl of food processor. Cover and process until coarsely chopped. Place in small bowl; stir in toffee bits. Set aside.
  • In small microwavable bowl, microwave 3/4 cup chocolate chips uncovered on High 60 seconds; stir halfway through. Continue to microwave in 15-second increments until chips can be stirred smooth; cool 10 minutes. In large bowl, beat butter and melted chocolate with electric mixer on medium speed until blended. On low speed, beat in powdered sugar, milk and vanilla, scraping side of bowl occasionally, until smooth and creamy.
  • Place one cake layer on serving plate. Spread 2/3 cup of the frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting. Top with second cake layer. Spread 2/3 cup frosting on top; sprinkle 2 tablespoons of the toffee bits crunch over top of frosting; top with third cake layer. Fit decorating bag with medium star piping tip; fill with 3/4 cup of the frosting. Set aside.
  • Frost sides with thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top. Using decorating bag, pipe stars on top edge of cake. Fill center with remaining toffee bits crunch. Refrigerate cake 30 minutes. If refrigerating cake longer than 30 minutes, let cake stand 10 minutes at room temperature before cutting. Store loosely covered in refrigerator.

Nutrition Facts : Calories 700, Carbohydrate 79 g, Cholesterol 100 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 19 g, ServingSize 1 Slice, Sodium 680 mg, Sugar 60 g, TransFat 1 g

CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES



Chocolate Bar Filled Chocolate Cupcakes image

Wow! Just wait til you taste these! My hubby loves dark chocolate, so I usually make these with Hershey's Special Dark; I have used Dove dark chocolate. Awesome! You'll have trouble trying to cool these off, as my family circles the kitchen! Enjoy!

Provided by FLUFFSTER

Categories     Dessert

Time 1h

Yield 2 1/2 dozen, 30 serving(s)

Number Of Ingredients 15

3 cups all-purpose flour
2 cups sugar
2/3 cup hershey's cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
2 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 (7 ounce) hershey's milk chocolate candy bars, cut into 1/4-inch pieces

Steps:

  • Prepare chocolate bar filling:.
  • Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
  • Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
  • Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
  • Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
  • Top each cupcake with chocolate bar piece.
  • Chocolate Bar Filling:.
  • Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX



Easy Chocolate Cookie Bars with Cake Mix image

These cookie bars are the easiest, most delicious dessert or snack to make with cake mix. I always get rave reviews when I make these!

Provided by Caitlin

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 32m

Yield 16

Number Of Ingredients 7

cooking spray
1 (18.25 ounce) package white cake mix
2 large eggs
⅓ cup vegetable oil
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
¼ cup margarine

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
  • Combine cake mix, eggs, and oil in a bowl using an electric mixer until well blended, 1 to 2 minutes. Set aside 1/3 of the mixture; press remaining mixture into the bottom of the prepared pan to form a crust.
  • Combine sweetened condensed milk, chocolate chips, and margarine in a microwave-safe bowl. Melt in the microwave in 30 second intervals, stirring and checking for completion, about 2 minutes. Pour evenly over the crust. Drop teaspoonfuls of the reserved crust mixture on top.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 342.4 calories, Carbohydrate 45.1 g, Cholesterol 31.6 mg, Fat 16.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 5 g, Sodium 284.8 mg, Sugar 36.9 g

CHOCOLATE FUDGE FILLING



Chocolate Fudge Filling image

Use this chocolate filling when making Sparkling Vanilla Sandwich Cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 3/4 cups

Number Of Ingredients 5

1 (12-ounce) bag semisweet chocolate chips
1/4 cup confectioners' sugar
1/2 teaspoon coarse salt
3/4 cup evaporated milk
1/2 teaspoon pure vanilla extract

Steps:

  • Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
  • Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.

CHOCOLATE BAR CAKE FILLING



Chocolate Bar Cake Filling image

If you want to make your cakes extra special, this is a great chocolate filling recipe, this filling is very light, and not too sweet...great to use for any cake.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 13m

Yield 4 cups filling

Number Of Ingredients 8

1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups milk or 3 cups half-and-half
3 egg yolks, beaten
1 teaspoon vanilla
8 ounces chocolate bars, chopped into small pieces

Steps:

  • Combine all ingredients except vanilla and the chocolate bar, in a saucepan.
  • Stir constantly, until mixture boils; boil and stir 1 minute.
  • Remove from heat.
  • Add the vanilla and the chocolate bar pieces.
  • Stir until chocolate is completely melted.
  • Pour into a bowl.
  • Press plastic wrap directly onto surface; cool.

Nutrition Facts : Calories 634.5, Fat 30.3, SaturatedFat 17.3, Cholesterol 167.2, Sodium 255.2, Carbohydrate 89.1, Fiber 3.4, Sugar 66.1, Protein 10.2

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10 BEST CHOCOLATE CANDY FILLING RECIPES | YUMMLY
2022-04-28  · pretzel rods, malted, chocolate candy, peanuts, toffee bar, Butterfinger Candy Bars Brown Sugar Cookies with Chocolate Candy Courtney's Sweets baking soda, large egg, white sugar, butter, bread flour, whole wheat pastry flour and 4 more
From yummly.com
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FUDGY CHOCOLATE CAKE WITH CHERRY PIE FILLING RECIPE
2021-05-23  · 1 (15 1/4-ounce) box devil's food cake mix. 1 (21-ounce) can cherry pie filling, or homemade version. 2 large eggs. 1 teaspoon almond extract, optional.
From thespruceeats.com
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THE BEST CHOCOLATE CAKE WITH CHOCOLATE MOUSSE FILLING RECIPE
2020-04-17  · Preheat the oven to 350 degrees. Grease and flour two 8” cake pans or line with parchment paper. Boil 1 cup water. In a large bowl, stir together sugar, flour, cocoa powder, baking powder, baking soda and salt. To that add: eggs, milk, oil, and vanilla extract.
From centercutcook.com
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HOW TO MAKE CHOCOLATE GANACHE (EASY RECIPE) - SALLY'S BAKING …
2019-06-29  · Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for a few minutes before stirring.
From sallysbakingaddiction.com
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MILK CHOCOLATE BAR CAKE RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans. Advertisement. Step 2. 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.
From myrecipes.com
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WHIPPED CHOCOLATE GANACHE FILLING | SOUTHERN LIVING
Microwave chopped baking bars and whipping cream in a medium-size microwavable bowl on HIGH until melted and smooth, 90 seconds to 2 minutes, stopping to stir every 30 seconds. Whisk in vanilla extract until smooth. Advertisement. Step 2. Cover and chill until ganache is thickened, at least 4 hours or up to 3 days.
From southernliving.com
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CHOCOLATE BAR FILLED CHOCOLATE CUPCAKES | RECIPES
Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon Chocolate Bar Filling into center of each cupcake. Bake 20 to 25 minutes or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack.
From hersheyland.com
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COPYCAT HERSHEY’S CHOCOLATE BAR CHEESECAKE CAKE
2021-04-12  · Make the Cake Layers. Prep for Baking: Preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper in the bottom and grease the sides. Combine Dry Ingredients: In a medium-sized bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Whisk until well combined.
From lifeloveandsugar.com
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EASY CHOCOLATE CAKE WITH CREAM FILLING - THE SEASONED MOM
2020-07-15  · Step 1: Bake Cake. Prepare the cake batter according to the package instructions; however, add ⅓ cup of dry pudding mix to the batter as well. Bake the cake in two 9-inch round cake pans according to the directions on the box.
From theseasonedmom.com
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RING CAKE WITH CHOCOLATE BAR CREAM FILLING RECIPE | EAT SMARTER USA
The Ring Cake with Chocolate Bar Cream Filling recipe out of our category Cream Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out! EatSmarter has over 80,000 healthy & delicious recipes online.
From eatsmarter.com
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A 3-INGREDIENT CHOCOLATE CAKE FILLING YOU’LL LOVE | CRAFTSY
Step 2: Transfer your whipped chocolate cake filling to a clean bowl and place in the fridge uncovered. Leave to chill and set a little bit firmer for around 30 minutes. Your cream may also darken a little upon standing and chilling, so bear this in mind. Yay!
From craftsy.com
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BAR-ONE CHOCOLATE CAKE - FOOD24
2014-08-22  · Put the cocoa powder and boiling water into a large bowl and mix well to make a paste. Add the remaining ingredients and beat again until combined. This can also be done in a food processor, but take care not to over whisk. Divide the cake mixture between the prepared tins. Bake for about 25-30 minutes, or until well risen and shrinking away ...
From food24.com
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DEATH BY CHOCOLATE BUNDT CAKE - I AM BAKER
2021-12-16  · Spray a 10-inch bundt pan with nonstick cooking spray. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside. In a separate bowl, whisk together the butter, eggs, sour cream, and buttermilk. Pour the wet ingredients into the dry ingredients and stir to combine.
From iambaker.net
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CHOCOLATE MOUSSE CAKE FILLING: SIMPLE RECIPE FROM SCRATCH
2022-01-17  · Step 2: Whip Up the Whipped Cream. Add the heavy cream, powdered sugar, vanilla extract, and a pinch of fine salt in a large bowl or the bowl of a stand mixer fit with a whisk attachment. Mix on medium-high speed until the whipped cream starts to gather in the whisk attachment and you can see texture around the edges of the bowl (see photo below).
From chelsweets.com
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CHOCOLATE CHERRY BARS RECIPE - PILLSBURY.COM
2010-11-04  · In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan. Bake at 350°F. until toothpick inserted in center comes out clean. For 15x10x1-inch pan, bake 20 to 30 minutes; for 13x9-inch pan, bake 25 to 35 minutes. In small saucepan, combine sugar, milk and margarine. Bring to a boil.
From pillsbury.com
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ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE
2016-10-06  · Remove wrappers from 3 candy bars; chop and set aside. Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes. Stir together 2 cups flour, granulated sugar and baking soda.
From tasteandtellblog.com
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EASY CHOCOLATE TRAY BAKE TOPPED WITH A CHOCOLATE GLAZE
2019-12-02  · Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. (Fig 1).Stir frequently until melted, glossy and smooth. (Fig 2). Leave to one side to cool a little. Pour the chocolate over the top of the cooled cake while still in the baking tin. (See Fig 3 above).
From traditionalhomebaking.com
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CHOCOLATE BAR PIE FILLING - CAKECENTRAL.COM
Instructions. In a grease free, perfectly dry, glass bowl break 6 chocolate bars into pieces, add the marshmallows and milk. Microwave on 50% power in 1 minute intervals, stirring after each heating session until all items are melted and incorporated.
From cakecentral.com
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DARK CHOCOLATE MOUSSE CAKE - SALLY'S BAKING ADDICTION
2019-08-15  · Place bottom cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups of chilled chocolate mousse. Top with 2nd cake layer and another 1.5 cups of mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top.
From sallysbakingaddiction.com
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Top Asked Questions

How do you make cupcakes with chocolate bar filling?
Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoon Chocolate Bar Filling into center of each cupcake.
How do you make German chocolate cake bars?
These German Chocolate Cake Bars are all the flavors of your favorite cake in a bar! Preheat the oven to 350 degrees. Grease a 9×13 inch baking pan or spray with cooking spray. In a medium bowl, mix together the cake mix, butter and egg, and press into the bottom of the prepared pan.
How do you make Cherry and chocolate cake bars?
Enjoy the mouth-watering combination of chocolate and cherry in these lavish dessert bars. Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan or 13x9-inch pan. In large bowl, combine all cake bar ingredients; stir until well blended. Pour into greased and floured pan. Bake at 350°F. until toothpick inserted in center comes out clean.
What is the recipe for a chocolate cake?
In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan.

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