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Joanie's Butter Brickle Cake Recipe

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This recipe for Joanie's Butter Brickle Cake, by , is from Taste of Bridge, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Hardy
Added: Saturday, June 16, 2007


1 yellow cake mix
12 Heath Bars
1 lb. confectioners sugar
4 T. Hershey's cocoa

White Frosting (filling) Make ahead at least 3 hours:

1 pint whipping cream
1 box white frosting mix

Chocolate Frosting:
3 1/2 c. confectioner's sugar
4 heaping T. Hershey's cocoa
1/2 c. melted margarine
1 t. vanilla
1/4 c. milk

Serves: 10-12
Preparation Time: All Day!!

Prepare cake mix according to directions and add 6 Heath bars (pulverized - finely in a food processor). Pour into 2 8-inch round pans. Cool. Slice to make 4 layers.

White Frosting:
Pour white frosting mix on top of cream. DO NOT mix. Cover and refrigerate at least 3 hours. Whip until thick. Add 6 remaining Heath Bars (pulverized) and mix. Spread between each layer, but not on top layer. Don't ice sides.

Chocolate frosting:
Mix all ingredients except milk. Gradually add milk until smooth and creamy. Frost top and sides of cake.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Dad's favorite birthday cake!




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