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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

HERSHEY BAR CAKE Recipe

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This recipe for HERSHEY BAR CAKE is from Mimi Faye's Favorite Recipes - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Duncan Hines Swiss or other chocolate cake mix
8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 1.5 oz. Hershey bars (with or without Almonds) or 2 8 oz. bars
16 ounces Cool Whip
Directions:
Directions:
Preheat oven to 325 degrees.
Prepare cake batter according to package directions.
Bake in three greased and floured 9' round cake pans.
Bake at 325 for 20-25 minutes or until toothpick inserted in the center comes out clean. Allow layers to cool completely.

Frosting: Beat cream cheese, powdered sugar and granulated sugar at medium speed until creamy. Chop candy bars finely. Fold cream cheese mixture and half of chopped candy into Cool Whip. Spread frosting between layers and on top and sides of cake. Sprinkle rest of candy over top of cake (and around sides if desired). You may also chop additional lightly toasted almonds to put around the cake.

Frosting can be mixed while cake is cooking and cooling, and refrigerate it until ready to use.
Personal Notes:
Personal Notes:
Aunt Mary Alice Myers brought this cake to my house after PaPa Billy died. It was delicious, and I have made it several times. Sometimes it is hard to find the larger candy bars, but if you do, it looks nice if you use a vegetable peeler and slice off some pretty curls of chocolate for the top.

 

 

 

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