Candy Bar Cake

0
Posted December 3, 2013 by admin in

Recipe Facts

Prep Time:: 15 minutes
 
Cook Time:: 30 to 35 minutes
 
Ready In:: After refrigerated time, about 2 hours and 45 minutes
 
Servings:: varies
 
 
 
 
 
 
 
 
Goes good with:

If you want something simple, tasty and to wow the crowd, try my Candy Bar Cake. It wins every time!!!!

by admin
Recipe

Ingredients:

1 PACKAGE BETTY CROCKER SUPERMOIST GERMAN CHOCOLATE CAKE MIX
1 1/3 CUPS WATER
½ CUP VEGETABLE OIL
3 EGGS
1 CAN (14 OUNCES) SWEETENED CONDENSED MILK
1 JAR (16 TO 17 OUNCES) CARAMEL, BUTTERSCOTCH OR FUDGE TOPPING (I prefer Milky Way or Caramel Topping)
1 CONTAINER (8 OUNCES) FROZEN WHIPPED TOPPING, THAWED, OR 3 CUPS SWEETENED WHIPPED CREAM (I use the frozen whipped topping and prefer the French Vanilla kind, but use more than 8 ounces. I use a whole middle size tub.)
1 BAG of Your Favorite Candy Bars, Chopped (I prefer Snickers or Reese’s Peanut Butter Cups)

Directions:

Heat oven to 350 degrees F. Generously grease bottom only of rectangular pan, 13 by 9 by 2 inches, with cooking spray.

Make cake mix as directed on package, using water, oil and eggs. Pour into pan.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.

Poke top of warm cake every ½ inch with handle of wooden spoon (or whatever you might have to insert holes with). Drizzle sweetened condensed milk evenly over top of cake; let stand until milk has been absorbed into cake. Drizzle with your choice of topping. Run knife around side of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled.

Spread whipped topping over top of cake. Sprinkle with chopped up candy bars. Store covered in refrigerator.