Milk Chocolate Bar Cake Recipes

EASY CHOCOLATE COOKIE BARS WITH CAKE MIX

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.

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.

MILK CHOCOLATE BAR CAKE

Steps:

• 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.

MILK CHOCOLATE BUNDT CAKE

Steps:

• In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

SWISS CHOCOLATE BAR CAKE

Steps:

• Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cake pans.
• Bake at 325 degrees for 20 to 25 minutes, or use toothpick test.
• 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 until mixture is creamy.
• Chop 8 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 2 candy bars and sprinkle half over cake, press the other half along bottom edge of cake.