Chocolate Bar Cake
Yield
1 cakePrep
25 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
milk chocolate bars
|
|
| 3 | packages |
butter
|
*
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
buttermilk
|
|
| ½ | tablespoon |
baking soda
|
|
| 2 | tablespoons |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | each |
milk chocolate bars
|
|
| 3 | packages |
butter
|
*
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 237 | ml |
buttermilk
|
|
| 7.5 | ml |
baking soda
|
|
| 3E+1 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Melt 8 bars and 1 stick of butter in double boiler until smooth.
Set aside. Cream sugar and 1 stick butter, add eggs, 1 at a time, beating until smooth.
Add flour, buttermilk, and soda.
Add chocolate mixture, 2 teaspoon vanilla, and chopped nuts. Bake in a greased floured bundt or angel food cake pan for 40 min. to 1 hour at 325℉ (160℃).
For the icing, melt remaining candy bars and remaining butter until smooth.
Add small amount of vanilla and powdered sugar until desired spreading consistensy is reached.
Spread over cool cake.
