What's in a candy-bar-cake-recipe?

This candy-bar-cake-recipe is made from delicious Nestle crunch bars. It produces a moist, light colored cocoa crumb with a very creamy chocolatey filling and frosting. While you may be tempted to serve a large portion of this chocolate cake, a thin or medium sliced piece should be suffice. Why not convert some of your favorite candy bars into new chocolate cake recipes? Good Luck!

Submitted by:

Genesee

Candy-Bar-Cake-Recipe

Also called, Crunch Bar Cake.

Ingredients:

Cake
• 5-7 Nestle Crunch Bars
• 2 Tbs. Butter, softened
• 3/4 cup water, hot
• 1 3/4 cup sugar
• 4 eggs separated
• 1 cup sour cream
• 1 tsp. vanilla
• 2 1/2 cups cake flour, sifted (If you do not have cake flour, use all purpose and heavily whisk or sift it before using!)
• 2 tsp. baking soda
• 3 Tbs. water 1/8 tsp. salt

Frosting
• 7-10 Nestle Crunch Bars
• 1 1/2 cups sour cream
• 2 tsp. vanilla

Directions:

Cake
• Preheat oven to 350°F.
• Spray two 9" round cake pans with non-stick cooking spray.
• Break up Nestle Crunch Bars for your chocolate cake recipe and melt in 3/4 cup hot water. You may use the microwave or double boiler to melt your chocolate. Let your chocolate and water mixture cool.

For helpful tips on melting chocolate, click here!

• In a mixing bowl with an electric mixer, cream butter and sugar well. Beat in egg yolks one at a time, until well blended.
• Blend in your cooled water and chocolate mixture and vanilla.
• Stir in your flour, do not beat!
• Dissolve your baking soda in 3 Tbs. water and add to your batter.
• Gently whisk your egg whites with 1/8 teaspoon of salt . When they are slightly stiff, gently fold them into your cake batter.
• Evenly spread your cake batter into your two prepared cake pans.
• Bake in the oven for 25-35 minutes or until a toothpick inserted into the center comes out clean.
• Cool in your pans on a cooling rack for 10 minutes.
• Remove your chocolate cakes from pans and allow them to finish cooling on cooling racks.

Cake
• Preheat oven to 350°F.
• Spray two 9" round cake pans with non-stick cooking spray.
• Break up candy bars for your cake and melt in 3/4 cup hot water. You may use the microwave or double boiler to melt your chocolate. Let you chocolate and water mixture cool.
• In a mixing bowl with an electric mixer, cream butter and sugar well. Beat in egg yolks one at a time, until well blended.
• Blend in your cooled water and chocolate mixture and vanilla.
• Stir in your flour, do not beat!
• Dissolve your baking soda in 3 Tbs. water and add to your batter.
• Gently whisk your egg whites with 1/8 teaspoon of salt . When they are slightly stiff, gently fold them into your cake batter.
• Evenly spread your cake batter into your two prepared cake pans.
• Bake in the oven for 25-35 minutes or until a toothpick inserted into the center comes out clean. Be sure not to over bake your cake, or it will become dry.
• Cool in your pans on a cooling rack for 10 minutes.
• Remove your cake from pans and allow them to finish cooling on cooling racks.

Note: In this candy-bar-cake-recipe, you may freeze the chocolate cake layers unfrosted for up to two months ahead of time.

I hope you enjoy this candy-bar-cake-recipe! Click here for more delicious chocolate cake recipes.

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