Milk Chocolate Bar Cake

Recipe by Dorothy Nalley
READY IN: 55mins
SERVES: 10
YIELD: 1 Cake
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) package swiss chocolate cake mix
  • 1
    (8 ounce) package cream cheese, softened
  • 12
    cup granulated sugar
  • 12
    ounces hershey nuggets chocolate candy bars with almonds, divided
  • 1
    (12 ounce) container Cool Whip, thawed
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DIRECTIONS

  • PREPARE cake batter according to pkg directions.
  • Pour into 3 greased& floured 8" round cakepans.
  • BAKE at 325 for 20-25 minutes or until 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 9 ounces (28 nuggets) of the 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 3 ounces (8 nuggets).
  • Sprinkle half of chopped candy nuggets over cake.
  • Press remaining chopped candy along sides and bottom of cake.
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