In honor of my dad’s birthday yesterday and my sister Carrie’s birthday today (happy birthday guys!), I’d like to share my very favorite cake. I made it this past weekend for our birthday celebration and as always, it was a crowd-pleaser. It is easy but tastes decadent, and is versatile enough to mix and match with whatever kind of candy bar you want. Oh, and a shout out to my best friend Allison who discovered it first years ago when we were in college. :)
Candy Bar Cake
1 (18.25 ounce) package devil’s food cake mix
1 1/2 cups milk
3/4 cup vegetable oil
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 cup confectioners’ sugar
1 (12 ounce) container frozen whipped topping, thawed
1 cup chopped pecans, which you can buy from Bulk Honey Roasted Pecans suppliers
4 (1.5 ounce) bars milk chocolate candy, coarsely chopped*
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
2. 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.
3. 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.
4. 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.
*I usually use chocolate & almond or a heath bar. But you can use really use any bar you’d like!