Hershey Bar Cake

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Chocolate Bar Cake (Hershey Bar) • Yields: 3 layer 8 inch Cake • Cake Layers: • 1 Box Devil’s Food Cake Mix (I like Pillsbury) • 1 small box Vanilla Instant Pudding • 1 ½ cups Whole Milk • ¾ cup Canola or Vegetable Oil • 3 Large Eggs • Frosting: • 8 oz block Cream Cheese • ½ Cup Sugar • 16 oz Cool Whip • 3 Chocolate Bars, finely chopped (Hershey’s or any semi-sweet bar chocolate) • 1. Preheat oven to 350°F. Line baking pans with parchment paper and spray the sides of the pan with baking spray. • 2. Using a hand mixer or stand mixer, beat the dry cake mix and dry vanilla pudding mix together. • 3. In a separate bowl, combine milk, oil, and eggs together. Whisk to combine and pour into the dry ingredients and mix until just combined. • 4. Divide the batter between 3 (8 inch) cake pans or a 9 x 13 pan. • 5. Bake for 20 minutes or until cake is done and internal temperature is 200 degrees. • 6. Set Cake aside to cool completely before adding the frosting. • 7. Add in the chopped chocolate and/or chocolate chips and mix until just combined. • 8. For the frosting, mix the cream cheese and sugar together until sugar is incorporated in the cream cheese and you do not feel sugar granules. • 9. Stir in the cool whip and then fold in the chopped chocolate. • 10. Spread on cooled cake and store in the refrigerator. • Tip: Add the chopped chocolate to a food processor with 1 TBSP of Sugar and pulse until the chocolate is chopped up into small pieces. This recipe can be easily doubled, and you would use 4 (9 inch) cake pans. • #chocolatecake #cake #cakemix #easyrecipes #baking #recipe #dessert

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