Hershey Bar Cake
Dreamy, sweet, chocolate cake topped with a cream cheese icing filled with chopped Hershey bars!
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!