Marthas Chocolate Candy Bar Cake Recipes

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.

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.

MARTHA'S CHOCOLATE CANDY BAR CAKE

Steps:

• Cake Purchase your favorite chocolate cake mix and prepare the batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325° for 20 minutes; test with a wooden pick inserted in center. If it is wet, then continue baking, testing after one minute until the pick comes out clean. All ovens are different, so make sure that you don't over-bake. Icing 1 (8-ounce) package cream cheese, softened to room temperature 1 cup powdered sugar 1/2 cup granulated sugar 10 (1.5-ounce) milk chocolate candy bars with or without almonds (I leave them out for those folks who do not like nuts.) 1 (12-ounce) container of Cool Whip, thawed Chop 8 candy bars finely. Set aside. Chop last 2 candy bars and keep separate for decorating cake. (I use a food chopper for this.) Beat softened cream cheese, powdered sugar and granulated sugar at medium speed with an electric mixer until mixture is creamy. Fold the 8 chopped candy bars into your cream cheese mixture. Then fold the whipped topping into your cream cheese mixture until thoroughly mixed. Set icing in refrigerator to chill. This will help it set up while your cake completely cools. Spread icing (about 1/3 cup between layers) and finish off on top and sides of cake. Take the remaining 2 chopped candy bars and press around the bottom edge of your cake to decorate. Chocolate Curls Make a small tray out of aluminum foil about the size of a candy bar and set aside. Melt 1/2 of a small bag of milk chocolate chips in microwaveable bowl for 1 minute. Stir until creamy, and immediately pour into your handmade tray. Refrigerate until cooled and hardened. Peel off foil and hold bar in your hands to slightly soften. Take a carrot peeler and run down the length of the bar to make a curl, dropping curls onto the top of your cake. Repeat until your cake is topped with a pile of chocolate curls. Store prepared cake in your refrigerator until 15-20 minutes before serving.

CANDY BAR CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar and butter with electric mixer on medium speed, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Pour into pan.
• Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Immediately poke top of cake all over with toothpick or fork. Mix condensed milk and caramel topping; spoon over warm cake, allowing it to soak in. Sprinkle chopped candy over cake. Place frosting in small microwavable bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle over cake. Cool cake about 1 1/2 hours before serving.