Milk Chocolate Bar Cake – a delicious recipe with Swiss chocolate cake, cream cheese, powdered sugar, granulated sugar, milk chocolate, frozen whipped topping. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake batter according to package directions. Pour into 3 greased and floured 8-inch round cakepans.
2
Bake at 325u00b0 for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
3
Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.
4
Chop 8 candy bars finely. Fold cream cheese mixture and chopped candy into whipped topping.
5
Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle half of chopped candy bars over cake. Press remaining chopped candy along bottom edge of cake.
6
Note: For testing purposes only, we used Duncan Hines Swiss Chocolate Cake Mix and Hershey's Milk Chocolate Bars with Almonds.
1772
kcal
Calories
91
g
Fat
219
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (18.25-ounce) package Swiss chocolate cake mix, 1 (8-ounce) package cream cheese, softened, 1 cup powdered sugar, 1/2 cup granulated sugar, and more.
Yes, Milk Chocolate Bar Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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