We first published this recipe more than 20 years ago, in April 2000.
It was sent in by Janet Hunter of Broadway, North Carolina.
In recent years, producers have lessened the quantity of cake mix in boxes sold on grocery store shelves.
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Measure out three ounces from your additional cake mix, and add to a 15.25-oz.
mix to bulk it up to the old quantity.
Luckily, for this recipe, you’re able to also just use a smaller (15.25-oz.)
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box of cake mix if needed.
Milk chocolate bar cake can be prepared the day before serving.
The frosting may begin to soften over time, but it will still be delicious.
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you could also freeze leftovers for up to two months.
Thaw overnight in the refrigerator before serving.
Note that the texture may change slightly after thawing.
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)pkg.Swiss chocolate cake mix*
1(8-oz.)
pkg.cream cheese, softened
1cuppowdered sugar
1/2cupgranulated sugar
10(1.5-oz.
)milk chocolate candy bars with almonds, divided
1(12-oz.
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Pour into 3 greased and floured 8-inch round cake pans.
Cool in pans on wire racks 10 minutes.
Remove from pans, and cool completely on wire racks.
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Add candy bars:
Chop 8 candy bars finely.
Fold cream cheese mixture and chopped candy into whipped topping.
Assemble cake:
Spread icing between layers and on top and sides of cake.
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Chop remaining 2 candy bars.
Sprinkle half of chopped candy bars over cake.
Press remaining chopped candy along bottom edge of cake.
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Ingredient Notes
A 15.25-oz.
Frequently Asked Questions
you could choose any cake mix you prefer for this cake.
Yesfeel free to swap the store-bought cake mix withhomemade chocolate cake layers.
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Prissy Montiel
Credit:Victor Protasio, Food Stylist: Emily Nabors Hall, Prop Stylist: Prissy Montiel
