Candybar Cake

I first tasted this cake 16 years ago during the first visit to meet Luke’s family here in Rock Hill.  This cake is an absolute family favorite.  This is the cake that my kids ask for on their birthdays if given the choice.  It is an easy recipe and sure to please.

1 box of Devil’s Food Cake (In the past I have used regular chocolate cake mix and it worked well too.  The Devil’s Food cake is just a bit richer though.)

1/2 jar caramel topping (12 ounce jar)

1 can sweetened condensed milk (14 ounce can)

5-6 regular sized or 12-15 snack sized candy bars (Here, I used an off brand Snicker’s but we have used Heath Bar, Butterfinger, Milky Way and Three Musketeers.  I have also tried M&M’s and this does not work.  The candy coating got wet and colored the Cook Whip topping.  Wasn’t a pretty sight.)

8 ounce container Cool Whip

Put the candy bars in the freezer before anything else to get them hard and easier to whallop when it is time.

Make cake according to directions and pour batter into a 9×13 casserole dish.  I lightly sprayed mine with Canola Cooking Spray.

Take cake out of oven when it is finished and set aside and allow to fully cool.

Pour jar of sweetened condensed milk into a bowl.

Add 1/2 a jar of caramel topping.

Mix this together.

Once cake is cooled, take a wooden spoon with a rounded end and poke holes all over the cake.

Take the sweetened condensed milk/caramel mixture and drizzle it into the holes you made.  Fill each hole and allow the cake to absorb the liquid.

Now pour the remaining liquid around the outside edges of the cake and all over the top.

Spoon the Cool Whip onto the top of the cake.  (Notice that the cake has already started absorbing the liquid, this will make the cake extremely moist and tastey.)

Spread Cool Whip over top of cake to cover over the delicious mess underneath and no one will know what you have hidden.

Take the candy bars from the freezer and remove the wrappers and toss them into a Ziplock bag and seal.

Now beat away.  I use a meat mallet but if you don’t have that use the bottom of a cast iron skillet or something else that you can bang with.

I like large and small pieces so I don’t spend to much time on this, just enough to break the candy bars apart.

Scatter the candy bar pieces over the Cool Whip.  I felt extra fun this day so I drizzled some of the caramel topping across the top and then some chocolate syrup, just because I could.

T

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