Easy Hershey Bar Cake Recipes

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HERSHEY'S BAR CAKE



Hershey's Bar Cake image

This cake is rich, moist, creamy...Its a choclate lover's dream. Great to impress people at a potluck or for a special birthday cake. Its got WOW potential.

Provided by Laura Leigh

Categories     Dessert

Time 1h15m

Yield 12-20 serving(s)

Number Of Ingredients 10

1 (18 ounce) box chocolate cake mix (I use Swiss or regular.)
3 eggs
1 cup oil
1 cup milk
1 instant vanilla pudding
1 (12 ounce) container Cool Whip
1 (8 ounce) package cream cheese
1 cup powdered sugar
4 hershey chocolate bars with almonds, grated
1/2 cup pecans

Steps:

  • Mix first 5 ingredients and bake at 350 in 4 round cake pans.
  • (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
  • Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
  • Ice between layers, top and sides.

HERSHEY BAR CAKE



Hershey Bar Cake image

this is a good one

Provided by Patsy Fowler

Categories     Cakes

Number Of Ingredients 11

1 box cake mix, german chocolate
1 - 3 oz instant vanilla pudding
3 large eggs
1/3 - 1/2 c oil depending on cake mix brand
1 1/4 c water depending on cake mix brand
8 oz cream cheese softened
1 scant cup sugar
12 oz frozen whipped topping, thawed
1 scant cup confectioners sugar
1 c chopped pecans or nuts of choice
1 giant hershey bar not the regular

Steps:

  • 1. Combine cake mix, vanilla pudding, eggs, oil and water according to cake mix package instructions. Beat until smooth and pour into 2-8 inch pans greased and floured with cooking spray. Bake at 350 for 35 minutes. Remove and cool layers.
  • 2. With a stand mixer important unless you have a really strong arm beat cream cheese and sugar for 20 minutes. Add in the confectioners sugar and beat just until smooth. Fold in whipped topping, chopped pecans and grated hershey bar.
  • 3. Frost cooled cake and enjoy. So good. Even better the next day. Scant means just slightly short of a cup.

HERSHEY BAR CHOCOLATE CAKE



Hershey Bar Chocolate Cake image

Hershey Bar Cake is a delicious hallmark recipe for chocolate cake.

Provided by Carroll Pellegrinelli

Categories     Dessert     Cake

Time 1h15m

Number Of Ingredients 10

2 1/2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (4 ounces) unsalted butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
1 cup buttermilk
2/3 cup chocolate syrup
7 milk chocolate bars, melted and cooled, about 11 ounces total

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F.
  • Grease either two 9x5 loaf pans, two 12x8 pans, or 1 tube pan, depending on which you want to use.
  • In a medium bowl, combine the flour, salt, and baking soda with a wire whisk. Set aside.
  • Cream together the butter, sugar, eggs, and vanilla with an electric hand mixer.
  • Add syrup and melted chocolate and mix completely.
  • Blend in the buttermilk.
  • Gradually add in the flour mixture until well combined and pour the batter into prepared pans.
  • Bake loaf pans for 55 minutes, the rectangular pans for 25 minutes, and the tube pan for 45 minutes to an hour.
  • Cover it with foil immediately. This has a steaming effect and keeps the cake moister. Keep covered until cake is completely cool.
  • Serve and enjoy!

Nutrition Facts : Calories 376 kcal, Carbohydrate 60 g, Cholesterol 67 mg, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, Sodium 158 mg, Sugar 43 g, Fat 13 g, ServingSize Serves 12-16, UnsaturatedFat 0 g

HERSHEY CANDY BAR CAKE



Hershey Candy Bar Cake image

A Lady in my church gave me this Hershey Candy Bar Cake recipe. Every time I make it there is none left over.

Provided by Bernice Mosteller

Categories     Chocolate

Time 55m

Number Of Ingredients 13

1 box duncan hines swiss chocolate cake mix
1 small box instant vanilla pudding mix
2 c buttermilk ( or 1 1/2 cup of milk )
1 c vegetable oil ( crisco )
3 large eggs
MIX ALL INGREDIENTS AND BAKE AS INSTRUTED
ICING :
6 hershey candy bars
12 oz cool whip
1- -8 oz cream cheese
1 c sugar
1 c powdered sugar
1 c finely chopped peacans

Steps:

  • 1. Bake @ 350 degrees in 3- 9inch pans greased & floured for 30--35 minutes
  • 2. Mix all ingredients together. and bake as instructed.
  • 3. ICING:
  • 4. Grate 5 Hershey candy bars in small bowl. Grate or shave the other bar and set aside for garnishing. ( you can cut back on the bars & not use as many) in the frosting.
  • 5. Beat powdered sugar, sugar and cream cheese. FOLD IN GRATED CANDY BARS AND CHOPPED NUTS. ( DO NOT BEAT JUST FOLD) FOLD IN 12 ounces COOL WHIP.
  • 6. Put 1 layer on the plate you are going to serve it on. You can be generous with the frosting between each layer, Then lay another layer on top of the first put another of frosting. Put the last layer on top . Proceed on to frost the top and sides. Sprinkle the 6th. candy bar on top. Refrigerate.
  • 7. ENJOY!!!!!!!!!!!!!!!

EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE



Easy Hershey's Bar Swirl Cake and Glaze image

This is the easier-to-prepare version of the classic Hershey Bar Swirl Cake. The recipe comes from Hershey's Holiday Recipes.

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10

1 (18 ounce) package yellow cake mix (with pudding in the mix)
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1/4 cup light corn syrup
3/4 cup chopped nuts
1 (7 ounce) hershey's milk chocolate candy bars, broken into pieces
1/2 cup Hershey's syrup
1 (7 ounce) hershey's milk chocolate candy bars
2 tablespoons shortening (NOT butter, margarine, oil or spread)

Steps:

  • Preheat oven 350°F.
  • Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
  • Prepare cake mix batter as directed on package with oil, water, and eggs.
  • Remove 2 cups batter, stir in corn syrup and pecans.
  • Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
  • Microwave on high 1 minute or until smooth when stirred.
  • Blend into remaining plain batter; pour into prepared pan.
  • Spoon Vanilla Nut batter evenly over top.
  • Bake 40 to 45 minutes or until wooden pick comes out clean.
  • Cool 15 minutes; remove from pan to wire rack.
  • Cool completely.
  • Glaze with Milk Chocolate Glaze, allowing to drip down sides.
  • GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
  • Cool slightly, glaze cake.

HERSHEY BAR CAKE



Hershey Bar Cake image

Provided by Jill

Number Of Ingredients 25

2 boxes of German Chocolate
2 3.4 oz instant vanilla pudding mix
6 large eggs
1 C canola oil
2 1/2 C water
16 oz cream cheese (softened)
24 oz cool whip
2 C sugar
2 C powdered sugar
2 C pecan chips
2 Large Hershey chocolate bars
1 C semi sweet chocolate chips
1/2 C heavy whipping cream
1 C unsalted sweet cream butter
1/2 C cocoa powder
1 1/2 C powdered sugar
1 tsp vanilla
3-5 tbsp heavy whipping cream
1 piping bag fitted with a star tip
6 mini hershey chocolate bars
1 container of chocolate sprinkles
2 9 inch springform pans or cake pans
cheese grater
cake slicer
10 in cake board

Steps:

  • Preheat oven to 350 degrees and line two 9 inch springform pans with parchment paper and spray with pam baking spray
  • Using a standing mixer, combine the cake mix, vanilla pudding, eggs, canola oil, and water and mix until combined
  • Divide batter between the two springform pans and bake in the oven for 35-45 minutes or until a toothpick comes out clean in the center
  • Once baked, allow the cakes to cool completely on a wire rack
  • Grate the Hershey chocolate bars and set aside
  • Using a standing mixer, beat the cream cheese and sugar for 5-10 minutes until combined
  • Gradually beat in the powdered sugar until smooth
  • Fold in the cool whip, pecan chips, and grated chocolate
  • Mix until combined
  • Using a cake slicer, slice the two cakes into two layers each. You should have a total of 4 layers
  • Using a small sauce pan, heat up the heavy whipping cream until slightly simmering
  • Place the chocolate chips into a heat proof bowl
  • Pour the hot whipping cream into the bowl with the chocolate chips and whisk until smooth
  • Pour ganache into a squeeze bottle and set aside
  • Place one of the cake layers onto the cake board
  • Scoop two cups of the frosting onto the top of the cake
  • Smooth with a knife
  • Place the second layer onto the top of the first
  • Scoop another cup of frosting onto the cake and smooth
  • Repeat steps with the last two cake layers
  • Once the layers are stacked frost the cake with the remaining frosting
  • Using the chocolate ganache, drizzle around the top edge of the cake that way it drips down.
  • Cover the top of the cake with the remaining chocolate ganache
  • Set aside so that the ganache can cool
  • Using a standing mixer, beat together the butter, cocoa, powdered sugar, vanilla and heavy whipping cream until smooth and thick.
  • Add in a few tbsp of heavy whipping cream to thin out your frosting if its to thick
  • Scoop frosting into the piping bag
  • Pipe dollops of frosting around the top of the cake
  • Place Hershey bars on alternating dollops of frosting
  • Sprinkle the chocolate sprinkles onto the dollops of frosting that don't have a Hershey bar.
  • Enjoy!!!

HERSHEY BAR CAKE



Hershey Bar Cake image

The classic chocolate cake is made with Hershey's milk chocolate candy bars.

Provided by Stephanie Manley

Categories     Dessert

Time 1h40m

Number Of Ingredients 10

1 cup butter (softened + extra for Bundt pan)
2 cups sugar
4 eggs
8 1.55-ounce Hershey's Milk Chocolate Bars
1/4 teaspoon baking soda
1 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons vanilla extract
1/8 teaspoons salt
1 cup chopped pecans

Steps:

  • Preheat oven to 325°F.
  • Grease and flour a Bundt pan.
  • Cream the butter and sugar. Add eggs, beating after each addition.
  • Melt the Hershey bars. Add a little melted chocolate to the egg mixture and beat. Continue to add chocolate and beat until it is all combined.
  • Add the buttermilk and flour alternately. Stir in the vanilla, salt, and pecans. (I dust my pecans with a little flour to help keep them suspended throughout the cake, rather than sinking to the bottom.)
  • Pour the batter into the prepared Bundt pan and bake for 90 minutes.

Nutrition Facts : Calories 682 kcal, Carbohydrate 77 g, Protein 9 g, Fat 38 g, SaturatedFat 18 g, Cholesterol 117 mg, Sodium 274 mg, Fiber 4 g, Sugar 47 g, ServingSize 1 serving

CAKE MIX BARS



Cake Mix Bars image

Provided by Ree Drummond Bio & Top Recipes

Categories     dessert

Time 1h40m

Yield 16 bars

Number Of Ingredients 9

One 15.25-ounce package vanilla cake mix
3/4 cup (12 tablespoons) salted butter, melted
3 tablespoons milk
Pinch of kosher salt
2 large eggs
1/2 cup rainbow sprinkles
1/2 cup mini candy-coated chocolate candies
1/2 cup vanilla morsels, such as Nestle Unicorn Morsels
Nonstick baking spray, for the pan

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, mix the cake mix, butter, milk, salt and eggs until the consistency of a batter.
  • In a second bowl, mix the sprinkles, chocolate candies and vanilla morsels. Fold two-thirds of the candy mix into the batter.
  • Coat a 9-by-13-inch pan with baking spray. Add the batter to the pan and smooth the top. Sprinkle over the remaining candy mix and bake until golden and set in the middle, 25 to 27 minutes. Allow to cool completely, about 1 hour.
  • Cut into 16 bars. Store extras in an airtight container at room temperature.

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