Chocolate Candy Bar Cake

Name: Chocolate Candy Bar Cake
Prep time: 30 min
Cook time: 25 min
Total time: 90 min
Ingredients: 1 (15.25 ounce) package devil's food cake mix; 1.5 cups milk; 0.75 cup vegetable oil; 3 large eggs; 1 (3.5 ounce) package instant vanilla pudding mix; 1 (8 ounce) package cream cheese; 1 cup confectioners' sugar; 0.5 cup white sugar; 1 (12 ounce) container frozen whipped topping, thawed; 1 cup chopped pecans; 4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

4.8

(269)

218 Reviews

61 Photos

This candy bar cake is easy to make with a box cake mix. I made this once for a family gathering — now everyone insists that I bring this cake to every gathering!

Submitted by NOUELLETTE

Updated on July 14, 2024

61

Prep Time:

30 mins

Cook Time:

25 mins

Additional Time:

35 mins

Total Time:

1 hr 30 mins

Servings:

12

Yield:

1 3-layer 8-inch cake

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Ingredients

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Original recipe (1X) yields 12 servings

Cake:

1 (15.25 ounce) package devil's food cake mix
1 ½ cups milk
¾ cup vegetable oil
3 large eggs
1 (3.5 ounce) package instant vanilla pudding mix

Frosting:

1 (8 ounce) package cream cheese
1 cup confectioners' sugar
½ cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped

Directions

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch pans.
To make the cake: Combine cake mix, milk, oil, eggs, and instant vanilla pudding mix in a large bowl; beat with an electric mixer on low speed until blended. Scrape down the sides of the bowl; continue to beat for 4 minutes on medium speed. Pour batter into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen; invert cakes carefully onto a cooling rack and let cool for about 30 minutes.
To make the frosting: Beat cream cheese, confectioners' sugar, and white sugar in a large bowl until smooth. Fold in whipped topping, pecans, and chopped chocolate. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

Cook’s Note

For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper.

320 home cooks made it!

Nutrition Facts (per serving)

736	Calories
46g	Fat
75g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 736
% Daily Value *
Total Fat 46g	59%
Saturated Fat 19g	94%
Cholesterol 81mg	27%
Sodium 535mg	23%
Total Carbohydrate 75g	27%
Dietary Fiber 1g	5%
Total Sugars 60g
Protein 9g	19%
Vitamin C 0mg	0%
Calcium 128mg	10%
Iron 2mg	13%
Potassium 332mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Chocolate Candy Bar Cake

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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