Chocolate Candy Bar Cake

Chocolate Candy Bar Cake

186 Reviews 34 Pics
  • Prep

    45 m
  • Cook

    25 m
  • Ready In

    1 h 10 m

“I made this once for a family gathering and now everyone insists that it be at every gathering! It's so easy; you use a box cake mix! For chopping the chocolate bars, I put them in the freezer, then hit them with a hammer while still in the wrapper”

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Adjust Servings

Original recipe yields 3 layer 8 inch cake



  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
  2. In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
  3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.

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Reviews (186)

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For anyone that loves chocolate and fabulous very-easy-to-make-and-spread frosting, this takes the cake!! :) My only suggestion is to use three 9" layer cake pans instead of the 8". The 8" pans make too narrow a cake in diameter, and too high (would not even fit in my glass cake dome holder). The 9" pans make for a much more attractive and large, more normal appearing cake. And because the cake layers are just a tad thinner, the frosting in between the layers is thicker -- looks beautiful when it's cut and tastes terrific! Just remember to bake the 9" layers a few minutes less and test with a toothpick. And be sure to use a nice amount frosting between the layers -- the recipe makes plenty.



This cake is so extremely moist and the frosting is wonderful! The only thing I would add is some vanilla or other extract to the cream cheese base for the frosting to give it a little more flavor.



Everyone always asks me to make this cake. I made a GREAT CHANGE, substitute the crushed candy with Oreo cookies (half of a package) into the icing.... You're cake will be a hit!

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Amount Per Serving (12 total)

  • Calories
  • 736 cal
  • 37%
  • Fat
  • 46.1 g
  • 71%
  • Carbs
  • 75.2 g
  • 24%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 535 mg
  • 21%

Based on a 2,000 calorie diet



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Double Chocolate Brownie Cake


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Chocolate Custard Cake