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Milk Chocolate Bar Cake Recipe

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This recipe for Milk Chocolate Bar Cake, by , is from The Mitchell/Mays Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Pam Mays


1 Duncan Hines Chocolate Cake Mix, either Swiss chocolate or Devil's Food
1 (8 ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.5 ounce) milk chocolate candy bars (Hershey), divided (I prefer almond)
1 (12 ounce) container Cool Whip

Prepare cake according to package directions. Pour into 3 greased and floured 8-inch round cake pans. Bake at 325 for 20-25 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire rack. Frost when cool.

Beat cream cheese, powdered sugar, granulated sugar at medium speed with electric mixer until mixture is creamy. Chop 8 candy bars finely. Fold into cream cheese mixture. Spread icing between layers and on top and sides of cake.

Chop remaining two candy bars. Sprinkle half of chopped candy on top. Press remaining chopped candy bars along bottom edge of cake.

Note: This is an incredibly good frosting, especially for chocolate lovers.




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