Candy Bar Cake- A Doctored Cake Mix Recipe
"This moist candy bar cake consists of chocolate cake layers and candy bar whipped cream cheese frosting. This recipe starts with a cake mix!..."
INGREDIENTS
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1 (15.25oz) (432g) Devil's Food or Chocolate Cake Mix ( I used Duncan Hines Perfectly Moist Cake Mix)
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1/3 cup (40g) all purpose flour (gently spoon into measuring cup and level off with a table knife)
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1 small box (3.9oz) (110g) Jell-O brand Instant Chocolate Pudding Mix (not the cooked version) Use the dry pudding, do not follow the directions on the instant pudding box.
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4 large eggs
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1 cup (242g) sour cream
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1/2 cup (121g) water
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1/2 cup (108g) vegetable oil ( I use Canola oil)
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1 teaspoon (4g) vanilla extract
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4 Hershey Bars (1.55 oz size), grated
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2 (8 ounce) (226 g) packages cream cheese, softened. It must be full fat, not reduced fat or cream cheese in a tub, those are too soft.
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2 cups (230g) powdered sugar, sift then measure
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2 teaspoons (8g) vanilla extract
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3 cups (696g heavy whipping cream
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1-2 additional small Hershey Bars for creating chocolate curls on top (optional) or one of the thicker sized Hershey bars. (Thicker bars can be easier to work with when creating curls since they are less fragile).
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