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.
This is a surprisingly light cake, and extremely delicious. I requested it from my grandmother-in-law for my birthday, as it’s one of my favorites, and it’s always a winner. We typically leave out the pecans, and use plain Hershey bars as we have family members with nut allergies. Even with the changes, it’s one of my favorites!
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.
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 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.
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.
Ingredients:
1 box duncan hines swiss chocolate cake mix
1 small box instant vanilla pudding mix
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Ingredients:
1 box duncan hines swiss chocolate cake mix
1 small box instant vanilla pudding mix
2 c buttermilk ( or 1 1/2 cup of milk )
1 c vegetable oil ( crisco )
3 large eggs
MIX ALL INGREDIENTS AND BAKE AS INSTRUTED
ICING :
6 hershey candy bars
12 oz cool whip
1- -8 oz cream cheese
1 c sugar
1 c powdered sugar
1 c finely chopped peacans
Directions:
1. Bake @ 350 degrees in 3- 9inch pans greased & floured for 30–35 minutes
2. Mix all ingredients together. and bake as instructed.
3. ICING:
4. 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 & not use as many) in the frosting.
5. Beat powdered sugar, sugar and cream cheese. FOLD IN GRATED CANDY BARS AND CHOPPED NUTS. ( DO NOT BEAT JUST FOLD) FOLD IN 12 ounces COOL WHIP.
6. Put 1 layer 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 put another of frosting. Put the last layer on top . Proceed on to frost the top and sides. Sprinkle the 6th. candy bar on top. Refrigerate.
From: allrecipes.com