Layered Candy Bar Cake Recipes

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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

LAYERED CANDY BAR CAKE



Layered Candy Bar Cake image

Use your favorite chopped candy bars to make this Layered Candy Bar Cake. In the end, your Layered Candy Bar Cake will look just like a candy bar itself!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding Pudding
1 cup cold milk
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/2 cup thawed COOL WHIP Whipped Topping
3/4 cup chopped chocolate-covered peanut butter crisp candy bars, divided
1 pkg. (11.5 oz.) frozen pound cake, thawed

Steps:

  • Beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in melted chocolate. Spoon half the pudding mixture into medium bowl. Stir in COOL WHIP. Reserve for later use.
  • Stir 1/2 cup chopped candy bars into remaining pudding mixture. Cut cake horizontally into 3 layers; stack on plate, spreading pudding mixture between layers.
  • Frost top and sides of cake with reserved COOL WHIP mixture. Top with remaining chopped candy bars.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE-CANDY BAR LAYER CAKE



Chocolate-Candy Bar Layer Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 8

One-Bowl Chocolate Cake Batter (see related recipe below)
8 ounces semisweet or milk chocolate, chopped
1 tablespoon unsweetened cocoa powder
2 teaspoons pure vanilla extract
3 sticks unsalted butter, at room temperature
1/2 teaspoon salt
1 1/2 cups confectioners' sugar
1/2 cup finely chopped Heath bars or other candy bars, plus large pieces for topping

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.

LAYERED ICE CREAM CANDY CAKE!



Layered Ice Cream Candy Cake! image

Make and share this Layered Ice Cream Candy Cake! recipe from Food.com.

Provided by anme7039

Categories     Frozen Desserts

Time 12m

Yield 12 serving(s)

Number Of Ingredients 6

24 ice cream sandwiches
8 ounces Cool Whip
1 (11 3/4 ounce) chocolate syrup
1 (11 3/4 ounce) butterscotch syrup or 1 (11 3/4 ounce) caramel syrup
4 Snickers candy bars (or your favorite candy bar)
1/2 cup peanuts (optional)

Steps:

  • Layer 12 ice cream sandwiches in a 9x13 pan.
  • Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
  • Repeat, then freeze!

Nutrition Facts : Calories 321.3, Fat 11.8, SaturatedFat 7, Cholesterol 3, Sodium 243.8, Carbohydrate 51.9, Fiber 1.5, Sugar 23.7, Protein 3.4

HERSHEY CANDY BAR CAKE RECIPE - (4/5)



Hershey Candy Bar Cake Recipe - (4/5) image

Provided by cecelia26_

Number Of Ingredients 13

CAKE:
1 box Duncan Hines Swiss Chocolate Cake Mix
1 small box instant vanilla pudding mix
2 cup buttermilk or 1 1/2 cups of milk
1 cup vegetable oil
3 large eggs
ICING
6 Hershey candy bars
12 ounce cool whip
1 (8 ounce) package cream cheese
1 cup sugar
1 cup powdered sugar
1 cup finely chopped pecans

Steps:

  • CAKE: Mix all cake ingredients together and bake at 350°F in 3x9-inch pans greased & floured for 30 to 35 minutes. Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. You can cut back on the bars if desired by not using as many in the frosting. Beat powdered sugar, sugar and cream cheese. Fold in grated candy bars and chopped nuts. Then fold in cool whip. Let cake layers cool before assembling. Put 1 layer frosting on the plate you are going to serve it on. You can be generous with the frosting between each layer. Then lay another layer on top of the first layer. Put the last layer on top. Proceed on to frost the top and sides. Sprinkle the candy bar on top. Refrigerate.

HERSHEY'S BAR CAKE



Hershey's Bar Cake image

This cake is rich, moist, creamy...Its a choclate lover's dream. Great to impress people at a potluck or for a special birthday cake. Its got WOW potential.

Provided by Laura Leigh

Categories     Dessert

Time 1h15m

Yield 12-20 serving(s)

Number Of Ingredients 10

1 (18 ounce) box chocolate cake mix (I use Swiss or regular.)
3 eggs
1 cup oil
1 cup milk
1 instant vanilla pudding
1 (12 ounce) container Cool Whip
1 (8 ounce) package cream cheese
1 cup powdered sugar
4 hershey chocolate bars with almonds, grated
1/2 cup pecans

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.

BABY RUTH™ LAYER CAKE



Baby Ruth™ Layer Cake image

Takes a little extra effort but oh so worth it! Perfect for a special dinner party, shower, or garden party. This is also my husband's favorite request for his birthday!

Provided by CateCooks

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 22

8 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
4 tablespoons crunchy peanut butter
6 tablespoons evaporated milk
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter, softened
1 ¼ cups white sugar
2 eggs
½ teaspoon vanilla extract
1 cup buttermilk
6 (1.2 ounce) bars Baby Ruth ™ candy bars, chopped
2 egg yolks
1 cup evaporated milk
1 cup white sugar
½ cup butter
1 cup flaked coconut
½ cup chopped peanuts
1 cup heavy whipping cream
1 egg white
2 ½ tablespoons sifted confectioners' sugar
¾ teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans.
  • In the top of a double boiler, Combine 8 chopped candy bars, peanut butter, and 6 tablespoons milk. Heat and stir until melted, stirring constantly. Let cool.
  • Sift together flour, baking soda and baking powder. Set aside.
  • In a large bowl, cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs and beat well. Blend in cooled candy mixture and 1/2 teaspoon vanilla.
  • On low speed, add flour mixture to creamed mixture, alternating with buttermilk. Do not overmix.
  • Pour into 2 greased and floured 9 inch round cake pans and bake at 350 degrees F (175 degrees C) for 30 minutes. Cool in pans on racks for 10 minutes. Turn out and finish cooling on rack.
  • For filling and topping: Melt 6 candy bars in double boiler, then set aside. In a saucepan, combine egg yolks, 1 cup evaporated milk, 1 cup sugar and 1/2 cup butter. Cook and stir until thick over medium heat for approximately 10 minutes. Remove from heat and blend in melted candy mixture, coconut and peanuts. Cool, then beat vigorously with spoon.
  • For whipped topping, whip heavy cream until stiff. In a clean bowl, whip egg white until stiff. Fold egg white, confectioners sugar and 3/4 teaspoon vanilla into whipped cream.
  • To assemble, spread cooled filling between layers and on top of cake. Spread whipped topping on sides of cake.

Nutrition Facts : Calories 788.5 calories, Carbohydrate 91.3 g, Cholesterol 143.9 mg, Fat 42.7 g, Fiber 3.2 g, Protein 13.1 g, SaturatedFat 23.5 g, Sodium 446.4 mg, Sugar 66.7 g

LAYERED CARAMEL CANDY BAR CHEESECAKE



Layered Caramel Candy Bar Cheesecake image

Is it a candy bar? Is it a cheesecake? Is it a cake? Whatever you call it, it's a slice of pure chocolaty caramel, layered heaven.

Provided by Heather Baird

Categories     Dessert

Time 7h40m

Yield 12

Number Of Ingredients 15

2 bars (2.05 oz each) Milky Way™ candy bars
1 cup unsalted butter, softened
1 cup sugar
4 packages (8 oz each) cream cheese, softened
4 eggs
1 package (4-serving size) vanilla pudding and pie filling mix (not instant)
2 teaspoons baking powder
1 box Betty Crocker™ Super Moist™ dark chocolate cake mix
1 container (8 oz) sour cream
1/2 cup water
1/3 cup vegetable oil
2 eggs
1 jar (12 oz) caramel topping
1 1/2 containers Betty Crocker™ Rich & Creamy chocolate frosting
2 bars (2.05 oz each) Milky Way™ candy bars, cut into 1/2-inch pieces

Steps:

  • Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease paper. Chop 2 candy bars into small pieces; store in refrigerator until needed.
  • In large bowl, beat butter and sugar with electric mixer until smooth and creamy. Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly between pans, about 4 cups per pan. Smooth top with off-set spatula.
  • Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, about 3 hours.
  • Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until ready to use.
  • While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.
  • In large bowl, beat Cake ingredients with electric mixer on medium speed until well combined. Divide batter evenly among pans.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling racks. Cool completely.
  • To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake layer, another cheesecake layer, and finally top with remaining cake layer. Do not coat top cake layer with caramel.
  • Use 1 container of frosting to evenly coat entire cheesecake. Using off-set spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator.

Nutrition Facts : Calories 1140, Carbohydrate 123 g, Cholesterol 230 mg, Fat 12 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 36 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 79 g, TransFat 1 1/2 g

LAYERED CANDY CANE DESSERT



Layered Candy Cane Dessert image

This fabulous dessert has the magical flavor of candy canes plus the bonus of an Oreo cookie crust. And it looks like a winter wonderland. -Dawn Kreuser, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 24 servings

Number Of Ingredients 9

1 package (14.3 ounces) Oreo cookies
6 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons 2% milk
1 carton (12 ounces) frozen whipped topping, thawed, divided
3/4 cup crushed candy canes (about 7 regular size), divided
2 packages (3.3 ounces each) instant white chocolate pudding mix
2-3/4 cups cold 2% milk

Steps:

  • Pulse cookies in a food processor until fine crumbs form. Add melted butter; pulse just until combined. Press onto bottom of a 13x9-in. dish. Refrigerate while preparing filling., Beat cream cheese, sugar and milk until smooth. Fold in 1 cup whipped topping and 1/2 cup crushed candies. Spread over crust., Whisk pudding mix and milk 2 minutes; spread over cream cheese layer. Spread with remaining whipped topping. Refrigerate, covered, 4 hours. Sprinkle with remaining candies just before serving.

Nutrition Facts : Calories 251 calories, Fat 13g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 250mg sodium, Carbohydrate 32g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.

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