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Candy Bar Cake
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Prep Time:
20 minutes
Total Time:
2 hours 30 minutes
Indulge in a rewarding celebration cake for a sweet satisfaction.
Ingredients:
  • 2 cups Gold Medal™ 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 from 1 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
Instructions:
  • Preheat your oven to 350°F. Grease a 13x9x2 inch rectangular pan with shortening and lightly flour it. In a medium bowl, combine flour, baking soda, and salt; set aside.
  • In a large bowl, whisk together sugar and butter with an electric mixer until light and fluffy. Add eggs one at a time, beating until smooth. Mix in vanilla and melted chocolate. Alternately incorporate flour mixture and buttermilk, beating until smooth after each addition. Pour into pan.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Poke the top of the cake all over with a toothpick or fork. Combine condensed milk and caramel topping, then spoon over the warm cake, letting it soak in. Sprinkle chopped candy over the cake. Place frosting in a small microwave-safe bowl and microwave uncovered on high for 20 to 30 seconds or until pourable. Drizzle the frosting over the cake. Allow the cake to cool for about 1 1/2 hours before serving.

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