Real Recipes From Real Home Cooks ®

extreme candy bar cake with grasshopper frosting

Recipe by
raymond spencer
st bernard, LA

The new candy bar cake recipe I created is extreme! It's delicious, filled with Baby Ruth, Milky Way, and Reese's Nutrageous candy bars. The new cake frosting is grasshopper.

yield 10 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For extreme candy bar cake with grasshopper frosting

  • CAKE
  • 2
    king size Baby Ruth bars, sliced
  • 2
    king size Milky Way bars, sliced
  • 1
    king size Reese's nutrageous bar, sliced
  • 1 c
    dark chocolate chips
  • 1 box
    triple chocolate cake mix (13.25 oz)
  • 1 1/4 c
  • 1/2 c
    vegetable oil
  • 3
  • 1
    packet instant chocolate pudding mix (3.9 oz)
  • 1/2 c
    chocolate milk
  • 3 Tbsp
    malted milk powder
  • 1 c
    chocolate covered almonds
  • 1
    container frozen whipped topping, thawed (8 oz)
  • 1/2 c
    half and half
  • 16 oz
    cream cheese, softened
  • 4 tsp
    mint extract
  • 3
    drops green food coloring

How To Make extreme candy bar cake with grasshopper frosting

  • 1
    Preheat oven to 350 degrees F. Coat the bottom and sides of a 9x13-inch glass baking dish with cooking spray.
  • 2
    Add sliced candy bars on greased baking dish. Sprinkle with dark chocolate chips; mix well.
  • 3
    In a large bowl, combine cake mix, water, oil, eggs, and pudding mix. Beat on medium speed for 2 minutes. Add chocolate milk and malted milk powder.
  • 4
    Beat again on low speed for 30 seconds.
  • 5
    Pour the cake batter into the prepared baking dish. Add chocolate covered almonds and pushed down with a spoon.
  • 6
    Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for 10 minutes.
  • 7
    To make the grasshopper frosting, combine all ingredients in a medium bowl. Whisk together for 2 minutes until blended.
  • 8
    Spread the frosting evenly onto the cooled cake.