Subj : Candy Bar Cake
To : All
From : Mojo
Date : Sun Jun 19 2016 12:21 pm
Candy Bar Cake
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup butter or margarine, softened
3 eggs
1 teaspoon vanilla
4 ounces unsweetened baking chocolate, melted and cooled
1 cup buttermilk
1 can (14 ounces) sweetened condensed milk
1/2 cup caramel topping
1 bag (13.3 ounces) fun-sized chocolate-coated nougat and peanut candy bars,
chopped (about 3 cups)
1/2 cup chocolate frosting
Directions
1. Heat oven to 350�F. Grease bottom and sides of rectangular pan, 13x9x2
inches, with shortening; lightly flour. In medium bowl, mix flour, baking soda
and salt; set aside.
2. In large bowl, beat sugar and butter with electric mixer on medium speed,
scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, until
smooth and blended. Add vanilla. Stir in melted chocolate. Gradually beat in
flour mixture alternately with buttermilk, beating after each addition until
smooth. Pour into pan.
3. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes
out clean. Immediately poke top of cake all over with toothpick or fork. Mix
condensed milk and caramel topping; spoon over warm cake, allowing it to soak
in. Sprinkle chopped candy over cake. Place frosting in small microwavable
bowl. Microwave uncovered on High 20 to 30 seconds or until pourable; drizzle
over cake. Cool cake about 1 1/2 hours before serving.
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