Hershey Bar Cake
When someone doesn’t care for chocolate but will eat half of this Hershey Bar Cake in one sitting, you know the recipe is good! Complete truth, that someone is my husband. And although he has never really been a chocolate fan, it looks like he may be converted now!
EJ had to fast 24 hours before a doctor’s visit one Monday. I deliberately made this chocolate cake for dessert on Sunday knowing he wouldn’t be tempted to eat it. The next day, I walked into the kitchen planning to cut myself a slice…there were only crumbs on the plate. The entire leftover half of that cake was gone. You could argue that he was just hungry after fasting, but I don’t know! That happened years ago and he never turns a slice down now. As a matter of fact, he consistently asks me to bake it!
This recipe is super easy to make, starting with a boxed cake mix. I have used Swiss Chocolate cake mix as well as German Chocolate. Both of those cake flavors are light tasting and pair well with the real star – the icing! The icing is what takes this cake over the TOP. A blend of cream cheese, two sugars, some vanilla extract and Hershey bars, you could just eat the icing with a spoon. I often do! This recipe was found in a Southern Living magazine many years ago, originally submitted by Janet Hunter of Broadway, NC. I have tweaked the recipe just a bit.
This Hershey Bar Cake is always a hit, throughout the year. I make it over the holidays as well as in the spring at Easter and in the summertime at the lake. It is beautifully presented with the chopped Hershey bars on top. Store any leftovers in the refrigerator. You can also freeze this cake, fully iced, to have a special dessert on hand whenever you need it!
Hershey Bar Cake
Ingredients
- 1 box German Chocolate cake mix can sub Swiss Chocolate or Milk Chocolate cake mix
- 2 tsp vanilla extract divided
- 1/2 tsp almond extract
- 1 8 ounce pkg cream cheese softened
- 1 cup powdered sugar
- 1/2 cup granulated white sugar
- 1 12 ounce tub Cool Whip thawed
- 12 Hershey Bars with Almonds can sub Hershey Bars no Almonds
Instructions
- Prepare cake batter according to package directions, adding 1 tsp vanilla extract and 1/2 tsp almond extract. Pour into greased cake pans and bake until done, about 20-25 minutes or until a wooden pick inserted into center of cake comes out clean.
- When done, cool in pans on wire cake racks 15 minutes. Then remove from pans and let cool completely on wire racks.
- Chop 8 Hershey bars finely.
- With an electric mixture beat cream cheese until creamy, then add the remaining 1 tsp vanilla, the powdered sugar and granulated sugar. Beat at medium speed for about 2 minutes, scraping down the sides a few times, until very creamy.
- Put thawed Cool Whip into a large bowl. Fold the cream cheese mixture and the 8 chopped candy bars into the whipped topping.
- Spread the icing between layers of cake and on top and sides of cake. The icing will be very thick. Chop the remaining 4 candy bars. Sprinkle about 3/4 of the bars on top of the cake. Press the remaining candy bars around the bottom edge of the cake. Lastly, sprinkle the remaining chocolate "dust" from the cutting board on top of the cake.
- If you are making the cake the day before you plan on serving, store in the refrigerator until ready to serve. Store leftovers in the refrigerator as well. Enjoy!