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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chocolate Heath Bar Cake Recipe

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This recipe for Chocolate Heath Bar Cake is from RQ&N Recipes, 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 chocolate cake mix
1 can Eagle Brand condensed milk
2 regular size Heath candy bars
Cool Whip
Directions:
Directions:
Mix and bake cake mix per package instructions, using a 9x13 baking pan. Let cool a little bit, but while still warm, poke holes all over the cake with a knife, going all the way through to the bottom of the cake. Pour the Eagle Brand milk over the top of the cake, letting it soak in. Frost the top of the cake with Cool Whip. Crumble the candy bar into small pieces by putting it between 2 layers of paper towels, waxed paper, or in a large Ziplock bag and hitting it with a rolling pin to break it apart. Then sprinkle the crumbled candy bar over the Cool Whip. Refrigerate for a couple of hours before serving.
Personal Notes:
Personal Notes:
Really moist and yummy!

 

 

 

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