When my family owned the Sourdough Cafe on Signal Mountain, this was the most popular dessert! It reminds me of an Almond Joy candy bar. This decadent chocolate cake is frosted with a Candy Bar Infused Frosting that will have you begging for more!
candy bar cake
A Decadent Chocolate Cake with Candy Bar infused Frosting
Ingredients
Cake
- 2 cups sugar
- 1 cup salted butter, softened
- 1 1/2 tsp vanilla extract
- 3 eggs
- 2 1/2 cups plain flour
- 1 cup cocoa powder, sifted
- 2 tsp baking soda
- 1 small box instant chocolate pudding mix
- 2 1/4 cups buttermilk
- 1 cup semi-sweet chocolate chips
Candy Bar Infused Frosting
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 8 oz whipped topping, thawed
- 7 oz Hershey bar with Almonds, chopped
- 1 1/2 cups flaked coconut
Instructions
- Preheat oven to 350 degrees
- Beat sugar, butter and vanilla in a large mixing bowl.
- Beat in eggs.
- Mix in flour, cocoa, baking soda, chocolate pudding and buttermilk.
- Stir in semi-sweet chocolate chips.
- Pour into greased 9 inch round pans, filling 2/3 full. A bundt pan will work too!
- Bake at 350 degrees for 30 minutes, then adjust the baking temperature to 325 degrees and continue to bake for 30-40 minutes more, or until cake tester comes out clean. Check for doneness.
- Cool cake completely before icing.
Candy Bar infused Frosting
- In a large mixing bowl, combine softened cream cheese and granulated sugar.
- With a mixing beater, add the cool whip until mixed well.
- Stir in chopped candy bars and coconut flakes.
- Frost cake after cake is completely cooled. Refrigerate until ready to serve. Enjoy!
