"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Hershey Bar Cake Recipe

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This recipe for Hershey Bar Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Friday, August 21, 2009


Cake Layer Ingredients:
(1) box of Duncan Hines Swiss Chocolate cake mix,
(1) sm. box of vanilla instant pudding,
1/2 cup of Crisco oil,
(3) Lg. eggs,
1 1/4 cup of milk,
(1) tsp. of baking soda,
(1) tsp. of baking powder,
1/2 tsp. vanilla flavoring

Icing Ingredients:
(1) - 8 oz. pkg. cream cheese softened but cool,
1/2 cup sugar,
(1) cup of powdered sugar,
(6) Hershey Bars chopped up fine,
(1) - 12 or 16 oz. container Cool Whip, unthawed,
(1) cup of pecans sliced in half and cut up instead of chopped (optional)

Allow eggs and milk to set out to room temperature before starting. Preheat oven to 350 degrees. In a small mixing bowl, beat the eggs for about a minute and set aside. Then in another large glass mixing bowl combine all ingredients together including the eggs. Mix up very well for about 2 to 3 minutes until well blended. Then pour batter evenly into 3 (9-inch) greased round cake pans and let cook for about 25 - 30 min. or until a wooden toothpick inserted into center comes out clean. Do not open oven door too early. When done take out and let layers cool completely. While layers are cooling, start preparing the icing. First cream the cream cheese cool but soft. Add both the sugars and mix well. Then add in the Cool Whip and mix. Add in the candy bars and pecans. Spread onto cake layers. Refrigerate until ready to serve.




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