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    MILK CHOCOLATE BAR CAKE


    Source of Recipe


    BILLIE ROSENDAHL


    List of Ingredients


    • 1 PKG SWISS CHOCOLATE CAKE MIX
    • 1 8OZ PKG CREAM CHEESE, SOFTENED
    • 1 CUP POWDERED SUGAR
    • 1/2 CUP GRANULATED SUGAR
    • 10 (1.45OZ) HERSHEY BARS W/ ALMONDS
    • 1 (12OZ) COOLWHIP


    Instructions


    1. PREPARE CAKE BATTER ACCORDING TO PACKAGE DIRECTIONS. POUR INTO 3 GREASED AND FLOURED 8 INCH ROUND PANS.
    2. BAKE AT 325 FOR 20-25 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL IN PANS ON WIRE RACKS FOR 10 MINUTES; REMOVE FROM PANS AND COOL COMPLTELY ON WIRE RACKS.
    3. BEAT CREAM CHEESE, POWDERED SUGAR, AND GRANULATED SUGAR IN LARGE BOWL UNTIL CREAM.

    4. CHOP 8 CANDY BARS FINELY. FOLD CANDY AND WHIPPED TOPPING INTO CREAM CHEESE MIXTURE.
    5. SPREAD ICING BETWEEN LAYERS AND ON TOP OF CAKE. CHOP
      REMAINING 2 CANDY BARS. SPRINKE HALF OVER TOP, AND ALONG BOTTOM EDGE OF CAKE.
 

 

 

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