Milk Chocolate Bar Cake – a delicious recipe with cake mix, cream cheese, powdered sugar, sugar, 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.
2
Pour into 3 greased and floured 8-inch round cakepans.
3
Bake at 325 degrees (175 C.) for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
4
Cool in pans on wire racks 10 minutes.
5
Remove from pans, and cool completely on wire racks.
6
Beat cream cheese, powdered sugar, and granulated sugar at medium speed with an electric mixer until mixture is creamy.
7
Chop 8 candy bars finely.
8
Fold cream cheese mixture and chopped candy into whipped topping.
9
Spread icing between layers and on top and sides of cake.
10
Chop remaining 2 candy bars and sprinkle half of chopped candy over cake.
11
Press remaining chopped candy along bottom edge of cake.
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 (18-1/4 oz (511 grm).)Duncan Hines Swiss Chocolate cake mix, 1 (8 oz (224 grm).) pkg. cream cheese, softened, 1 cup (225 ml) powdered sugar, 1/2 cup (125 ml) 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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