Candy Bar Cake is wonderful for celebrating great moments. Its sweet taste warrant us to be its greatest fans. Many stores and supermarkets put this item with various flavors and brands. However, we can still make it at home. Ingredients necessary to work with candy bar cake are not difficult to find. Just try following recipe.
Ingredients include 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 mil, 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 Betty Crocker™ Rich & Creamy chocolate frosting. As these ingredients ready follow step by step below.
First heat the oven to 350 F and grease the bottom and sides of rectangular pans 13x9x2 inches size with shortening; and spread flour lightly. Mix baking soda, salt and flour in medium bowl and set aside. Next beat butter and sugar using electric mixer with medium speed until it turns to be fluffy. Beat one at a time eggs until smooth and well blended then add vanilla. Stir the mixture in melted chocolate and beat gradually in flour mixture with buttermilk alternately and beating after each addition until completely smooth. Then, pour into the pan.
Bake the raw cake in oven for 35 to 40 minutes. Insert toothpick at center of cake to indicate the bake is done after it comes out clean. Next, poke immediately top of cake with fork or toothpick. Mix caramel topping and condensed mix and spoon over the warm cake, let it to soak in. Sprinkle the chopped candy on the cake. Microwave frosting in small microwavable bowl on high speed for about 20 to 30 seconds or until it can be poured; drizzle over cake and let the cake to cool about 1 ½ hours before serving.